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Lemon Chicken Recipe (with Lemon Butter Sauce)


Lemon Chicken Recipe (with Lemon Butter Sauce) 

This parmesan-crusted Lemon Chicken Recipe is so EASY to make and totally prepared in a short time! The speedy garlic and lemon margarine sauce upgrades the kind of the chicken and adds such a great amount of flavor to the dish!

Natively constructed lemon chicken formula in a skillet bested with a lemon margarine sauce and new lemon cuts at that point embellished with herbs.

This dish will turn into a most loved chicken supper formula for BUSY nights. The chicken bosom is liberally covered in parmesan and sautéed to give it a firm outside. The chicken is then covered in a lemon spread sauce with garlic that adds such a great amount of flavor to the chicken.

Ingredients:

Ingredients for Parmesan Crusted Chicken:

1/2 lemon sliced for garnish (optional)
1 Tbsp olive oil to sautee
1 1/2 lb chicken breast (2 large)
1 Tbsp parsley to garnish (optional)

For the Egg Mixture:

2 large eggs
1/2 tsp salt
1 garlic clove minced
1/2 tsp Italian seasoning
1/4 tsp ground black pepper

For the Parmesan Breading Mixture:

3 Tbsp all-purpose flour
1 cup Parmesan cheese grated

Ingredients for Lemon Butter Sauce:

8 Tbsp butter
1/4 cup lemon juice
2 garlic cloves minced
1/4 tsp ground black pepper
1/4 cup chicken broth

Instructions:

  1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
  2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
  3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
  4. Meanwhile, in a separate saucepan, melt butter and garlic, cook 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.

This article is adapted form this site.
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