Lemon Chicken with Lemon Butter Sauce

Ingredients:

For Parmesan Crusted Chicken:

1 1/2 lb chicken breast, (2 large), patted dry

1 Tbsp olive oil, to sauté

1 Tbsp parsley, for garnish (optional)

1/2 lemon, sliced for garnish (optional)

For the Egg Mixture:

2 large eggs

1 garlic clove, minced

1/2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp ground black pepper

For the Parmesan Breading Mixture:

1 cup Parmesan cheese, grated

3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

8 Tbsp unsalted butter

2 garlic cloves, minced

1/4 cup lemon juice

1/4 cup chicken broth

1/4 tsp ground black pepper

Directions:

Slice the chicken breasts in half lengthwise. Flatten with a meat mallet to even thickness.

Whisk the egg mixture ingredients in a bowl. Combine the Parmesan breading ingredients in another

bowl. Dip each chicken piece first into the egg mixture, then coat in the Parmesan mixture.

Heat olive oil in a large skillet over medium. Cook the chicken for 4-5 minutes per side until golden and

cooked through. Adjust heat as necessary to prevent over-browning.

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.

Drizzle sauce over chicken, garnish with lemon slices and parsley if using.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 410 kcal | Servings: 4

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