Lemon Chicken Recipe

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Lemon Chicken Recipe

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Ingredients

Adjust Servings:
Ingredients for Parmesan Crusted Chicken:
1 1/2 lb Chicken Breast patted dry with paper towels
2 Tbsp Olive Oil
1 Tbsp Parsley to garnish
1/2 Lemon sliced (optional)
For the Parmesan Breading Mixture:
1 Cup Parmesan Cheese grated
3 Tbsp All-Purpose Flour
Ingredients for 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
For the Egg Mixture:
2 Large eggs
2 Garlic Cloves minced
1/2 tsp Italian Seasoning
1/2 tsp Salt
1/4 tsp Ground Black Pepper

Nutritional information

560
Calories
38g
Fat
1g
Fiber
1g
Sugar
46g
Protein
9g
Carbs
273mg
Cholesterol

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Features:
  • Non Vegetarian
Cuisine:

This parmesan-crusted Lemon Chicken Recipe is so EASY weekend dinner to make.  With just 30 minutes of total prep and cook time, this dish will be the new staple in your household.

  • 30 Mins
  • Serves 4
  • Easy

Ingredients

  • Ingredients for Parmesan Crusted Chicken:

  • For the Parmesan Breading Mixture:

  • Ingredients for Lemon Butter Sauce:

  • For the Egg Mixture:

Directions

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This parmesan-crusted Lemon Chicken Recipe is so EASY weekend dinner to make.  With just 30 minutes of total prep and cook time, this dish will be the new staple in your household.  The garlic and lemon butter sauce enhances the flavor and adds so much flavor to the dish!

I love serving this dish with some rice and or mashed potatoes. However, this also goes really well with some roasted asparagus, steamed broccoli or roasted brussels sprouts.

It is tender and melt in your mouth and is a quick,easy and mouthwatering meal.

Steps

1
Done

Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.

2
Done

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
Done

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
Done

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.

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