Lemon Chicken Butter Sauce (Print Version)
# Ingredients:
→ Parmesan Crusted Chicken
01 -
1.5 lb chicken breast, patted dry with paper towels
02 -
1 Tbsp olive oil
03 -
1 Tbsp parsley, finely chopped for garnish (optional)
04 -
1/2 lemon, sliced for garnish (optional)
→ Egg Mixture
05 -
2 large eggs
06 -
1 garlic clove, minced
07 -
1/2 tsp Italian seasoning
08 -
1/2 tsp salt
09 -
1/4 tsp ground black pepper
→ Parmesan Breading Mixture
10 -
1 cup Parmesan cheese, grated
11 -
3 Tbsp all-purpose flour
→ Lemon Butter Sauce
12 -
8 Tbsp unsalted butter
13 -
2 garlic cloves, minced
14 -
1/4 cup lemon juice
15 -
1/4 cup chicken broth
16 -
1/4 tsp ground black pepper
# Instructions:
01 -
Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
02 -
In a bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper. In another bowl, mix Parmesan cheese and flour.
03 -
Dip chicken into the egg mixture, then dredge in the Parmesan mixture. Let excess fall off.
04 -
In a large non-stick skillet, heat olive oil over medium heat. Add the chicken and cook for 4-5 minutes per side until golden and cooked through (internal temperature 165˚F). Reduce heat if chicken browns too quickly.
05 -
In a separate saucepan, melt butter and sauté minced garlic until fragrant. Add chicken broth, lemon juice, and ground black pepper. Simmer for 2 minutes.
06 -
Pour the sauce over cooked chicken, turning to coat. Garnish with lemon slices and parsley, if desired.
# Notes:
01 -
Ensure chicken is evenly pounded to cook uniformly.
02 -
Adjust skillet heat to avoid over-browning the chicken.