Lemon Parmesan Chicken

 

Ingredients:

4 boneless skinless chicken breasts

1 Tbsp olive oil to sautee

1 Tbsp parsley to garnish (optional)

1/2 lemon sliced for garnish (optional)

For the Egg Mixture:

3 large eggs

1 garlic clove minced

1 tsp. tsp Italian seasoning

1/2 tsp salt

1/4 tsp ground black pepper

Parmesan Panko Mixture:

1 cup Parmesan cheese grated

3 tbsp. Seasoned Panko, or breadcrumbs

3 Tbsp all-purpose flour

Lemon Butter Sauce:

1/2 cup butter

2 garlic cloves minced

1/4 cup fresh lemon juice

1/4 cup chicken broth / plus 2 tbsp.

1 tbsp cornstarch

1/4 tsp ground black pepper

Directions:

Preheat ovet to 350°

Slice the chicken breasts in half. Try to make them the same thickness. If needed, you can use a mallet to pound them down slightly. Set aside.

In a bowl, whisk together the ingredients for the egg mixture. Place the chicken in the egg mixture and allow the chicken to sit for approximately 30 minutes or more. This really makes the chicken moist. If you are pressed for time, you can continue to the next step right away.

In another bowl, combine the ingredients for the parmesan panko mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

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, gold Reduce the heat if chicken browns too quickly. Once browned place the chicken in a baking dish.

Meanwhile, in a saucepan, melt butter and garlic, cook until fragrant. Whisk in the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Mix the cornstarch and chicken stock together in a small bowl to make a flurry. Add this the the lemon sauce to thicken. It should thicken fairly quickly.

Pour the sauce over the cooked chicken, turning to coat. Bake in the oven covered for approximately 20 minutes. Garnish with lemon slices and finely chopped parsley if desired.