Description
An incredibly delicious dish featuring crispy chicken with a tangy lemon butter sauce, perfect for weeknight dinners or gatherings.
Ingredients
- 1 1/2 lb chicken breast (2 large, patted dry with paper towels)
- 1 Tbsp olive oil (to sauté)
- 1 Tbsp parsley (to garnish, optional)
- 1/2 lemon (sliced for garnish, optional)
- 2 large eggs
- 1 garlic clove (minced)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Parmesan cheese (grated)
- 3 Tbsp all-purpose flour
- 8 Tbsp unsalted butter
- 2 garlic cloves (minced)
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Instructions
- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the Parmesan mixture.
- Dip the chicken into the egg mixture, then dredge the chicken in the Parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large non-stick skillet, heat enough oil to cover the bottom of the skillet. Once hot, add the chicken and cook for 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if the chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt the butter and garlic, cooking until fragrant. Add the chicken broth, lemon juice, and pepper. Allow the sauce to cook for about 2 minutes.
- Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley, if desired.
Notes
Make sure to pat the chicken dry; this helps it get crispy. Adjust the amount of lemon juice to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American