Lemon Chicken with Lemon Butter Sauce:
Ingredients:
For Parmesan Crusted Chicken:
– 1 1/2 lb chicken breast (2 large), patted dry
– 1 tablespoon olive oil, for sautéing
– 1 tablespoon parsley, for garnish (optional)
– 1/2 lemon, sliced for garnish (optional)
For the Egg Mixture:
– 2 large eggs
– 1 garlic clove, minced
– 1/2 teaspoon Italian seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon ground black pepper
For the Parmesan Breading Mixture:
– 1 cup grated Parmesan cheese
– 3 tablespoons all-purpose flour
Ingredients for Lemon Butter Sauce:
– 8 tablespoons unsalted butter
– 2 garlic cloves, minced
– 1/4 cup lemon juice
– 1/4 cup chicken broth
– 1/4 teaspoon ground black pepper
Directions:
1. Slice chicken breasts in half lengthwise and flatten with a meat mallet to even thickness.
2. Whisk together the egg mixture ingredients in a bowl. Combine Parmesan breading ingredients in another bowl. Dip each chicken piece first into the egg mixture, then coat in the Parmesan mixture.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden and cooked through. Adjust heat to prevent over-browning.
4. For the sauce, melt butter with garlic in a saucepan until fragrant. Stir in chicken broth, lemon juice, and pepper, and simmer for 2 minutes.
5. Drizzle sauce over chicken, garnish with lemon slices and parsley if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Calories: 410 kcal | Servings: 4
