Parmesan-Crusted Lemon Chicken
Submitted by Laura Bergman
Ingredients
- 1 1/2 lbs. chicken breast
- 1 Tbsp. olive oil
- 1 Tbsp. parsley to garnish optional
- 1/2 lemon sliced for garnish optional
- Egg mixture:
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Parmesan breading:
- 1 cup Parmesan cheese grated
- 3 Tbsp. all-purpose flour
- Lemon Butter Sauce:
- 8 Tbsp. 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 thickness. Pat dry with paper towels. In a bowl, whisk ingredients for egg mixture. Dip chicken into egg mixture, then dredge in parmesan mixture. In a large skillet, heat enough oil to cover bottom of skillet. Once hot, add chicken and cook 4-5 minutes per side, or until crispy, golden, and cooked through to 165 degrees. Reduce heat if chicken browns too quickly. Meanwhile, in a separate saucepan, melt butter and garlic until fragrant. Add broth, lemon juice, and pepper. Allow sauce to cook for about 2 minutes. Pour sauce over cooked chicken, turning to coat. Garnish with lemon slices and chopped parsley, if desired.