A delightful chicken dish with a creamy citrus sauce, perfect for a family dinner.
Mix the flour and seasoned salt in a bowl.
Ensure the flour and salt are evenly mixed for consistent seasoning.
Coat the chicken cutlets in the flour mixture.
Shake off excess flour to prevent clumping during cooking.
Melt the butter in a skillet over medium heat.
Use medium heat to avoid burning the butter.
Cook the chicken cutlets in the skillet until golden brown on both sides.
Flip the chicken gently to maintain the coating.
Add the diced shallots to the skillet and sauté until translucent.
Stir frequently to prevent the shallots from burning.
Juice the orange and lime, then add the juices to the skillet.
Freshly squeezed juice enhances the flavor.
Pour in the white wine and let it simmer for 5 minutes.
Simmering allows the alcohol to evaporate, leaving a rich flavor.
Stir in the heavy cream and sprinkle with parsley.
Whisk the sauce to ensure it is smooth and creamy.
Serve the chicken with the sauce drizzled on top.
Garnish with additional parsley for a fresh touch.
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