Chicken Cutlets With Lemon Herb Cream Sauce

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• Step 1

  Heat a large skillet over high heat and add the olive oil. Season the chicken cutlets with salt and pepper and add them to the hot pan. Cook the cutlets until golden brown and cooked through, about 3 minutes per side. Remove the chicken cutlets to a plate and set aside while you make the sauce.

• Step 2

  Pour the chicken stock and lemon juice into the pan and bring to a boil. Cook the liquid until it reduces down to 1 cup; about 8-10 minutes.
  Turn the heat to low and let the chicken stock come to a gentle simmer. Then, stir in the cream and let it simmer for a 2-3 minutes or until it starts to thicken slightly. Remove the pan from the heat and stir in the mascarpone cheese until it completely melts. Then, stir in the herbs.

• Step 3

  Add the chicken back into the sauce to warm through.
  Serve the chicken over rice and green beans and pour the sauce over the top.

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