Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Lemon and Leek Chicken Cutlets December 5, 2011

Jamie says: Last night I made a special dinner- Lemon and Leek Chicken Cutlets. Why was it special? Two of the six ingredients have a little story.

I picked the lemon straight from the tree on Seahorse Key which is near Cedar Key, not far from Gainesville. Can’t get much fresher than that! Seahorse Key was a beautiful and peaceful little place with a gorgeous beach and vibrant citrus trees. University of Florida students and faculty use the area for research.

Almost there... got it! I picked the lemon straight from the tree!

The second special ingredient was a bottle of wine from our family vacation to San Francisco, California last summer. It was a wonderful trip and the wine came from the Rubicon Estate where we did wine tasting (all but K, who wasn’t 21 at the time- but she got to taste it now).

A special bottle of wine from our trip to the Rubicon Estate in San Francisco, California last summer

I had fun using some different kitchen tools, too.

Some great tools for cooking- juicer, colander, grater, and a big cutting board

The aromas from the slicing, zesting, juicing, and cooking were wonderful. The house started smelling great…

Hot in the pan- almost done...

Dinner time! I served the Lemon and Leek Chicken Cutlets with sides of plain brown rice and kale chips (not shown but recipes available).

Lemon and Leek Chicken Cutlet

Lemon and Leek Chicken Cutlets


  • 2 leeks
  • 1 whole lemon (picked fresh off the tree from Seahorse Key)
  • 8 oz carton sliced, white mushrooms (Publix)
  • 2 Tbsp extra virgin olive oil (Filippo Berio)
  • 1/4 cup white wine (Captain’s Reserve, Napa Valley from Rubicon Estate in San Francisco, California)
  • 3-4 chicken cutlets


  1. Rinse whole leeks thoroughly and again during slicing if you notice dirt on the inside. On a cutting board, slice stalks of leaves into thin circles, discarding leaves. Set aside.
  2. Rinse and grate lemon. Reserve zest. Cut rindless lemon in half. Juice both halves using the juicer. Reserve juice.
  3. Rinse mushrooms in a colander. Allow to drain.
  4. In a large saute pan on medium heat, add 1 Tbsp extra virgin olive oil. Add leeks and cook for about 4 minutes or until softened, stirring frequently. Add mushrooms, lemon zest, and lemon juice. Stir and cook an additional 3 minutes. Set aside in a bowl. Cover to keep warm.
  5. Add reserved 1 Tbsp of extra virgin olive oil to pan. Place chicken cutlets on the now empty saute pan. Cook for about 3 minutes. Flip chicken. Cook for about 4 minutes or until cooked throughout, this time with lid on pan.
  6. Add bowl of leeks and mushrooms to pan along with wine. Place lid on pan and heat for about 1 minute. Enjoy!

Serves: 3-4

  • Nutrition note: Lemons have a lot of flavor for only a few calories. One medium-sized lemon has 15 calories and 40% of your vitamin C needs for the day (according to Fruit and Veggies More Matters). No salt shaker needed for this recipe either.

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