- 10 minutes
- 15 minutes
A fast healthy dinner, serve with a quick rice pilaf.
- Melt butter in a large saute pan over medium high heat. Season chicken cutlets on both sides with salt and pepper, then add to pan. Cook until brown, about 6 minutes, then flip and continue to cook until chicken is cooked through, remove from pan and keep warm.
- Add red onion, lemon juice, dill, and chicken stock to the pan and stir scraping up all the bits while the liquid simmers. Season to taste with salt and pepper, add chicken back to the pan and coat with sauce, serve immediately.