DIRECTIONS:

Wash the chicken cutlets well and pat dry with a paper towel and lay out on a plate large enough to fit all four. In a skillet, slowly melt the stick of butter. Make sure NOT to brown the butter. Squeeze the juice from 1/2 lemon over the Chicken Cutlets, then add a little salt and pepper over the cutlets. Let this stand for 10 minutes. After the chicken and soaked in the lemon for 10 minutes, put the cutlets into the melted butter in the skillet and cook about 8 to 10 minutes each side. Be careful to use low heat so the chicken does not turn brown or the butter burn. (It will look so much nicer when all white). When the chicken has finished cooking (slice into the thickest part of a breast to make sure the inside is cooked throughoughly), move the chicken to a warm plate in a warm oven. Into the butter, pour what was left of the Lemon Juice that the chicken cutlets were soaking it, and add 1 pint of heavy whipping cream and the packet or Chicken Boullion or broth. Raise the heat slightly, and whisk (always with a whisk) the ingredients together. Keep whisking to insure the butter and cream stay infused together. The cream will come to a boil. Keep whisking and let the water evaporate. This creates a nice thick cream sauce to pour over the chicken cutlets. On average it will take about 4 to 8 minutes of the sauce bubbling to get it to a nice thick consistency. Arrange the cutlets on individual plates and spoon the white sauce generously over the cutlets.

Per Serving: 2 g Carb; 0 g Fiber