Lemon Butter Chicken with Parmesan Crust
Description
In about 35 minutes, you can make this delicious, crispy chicken in a lemon butter sauce. Your family will ask you to put it on your meal rotation, it's that good.
Ingredients
Chicken:
1 lb. chicken breasts (2 large), cut in halves horizontally to make 4 fillets
2 T. olive oil
salt and pepper
Egg Wash:
2 large eggs
1 t. minced garlic (1 clove)
1 t. Italian seasoning
1/2 t. ground black pepper
salt
Coating:
1 c. freshly grated Parmesan cheese
4 T. all-purpose flour
Lemon Butter Sauce:
6 T. unsalted butter
2 rosemary sprigs
3 garlic cloves, minced
1/4 c. lemon juice
1/3 c. chicken broth
salt and pepper, to taste
Garnish:
2 T. chopped fresh parsley
6-7 lemon slices
Directions
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Slice the chicken breasts in halves horizontally, making 4 fillets. Season with salt and pepper; set aside.
In a large bowl, whisk together the ingredients for the egg wash.
In a shallow bowl, mix together the flour and grated Parmesan cheese; transfer to a plate.
Dip each fillet into the egg wash, then dredge in the flour and Parmesan mixture; shake off any excess.
Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken; cook 10 minutes, 5 minutes per side or until crispy and cooked through. The internal temperature should be 165 degrees F.
In the same skillet, melt the butter over medium heat. Add the garlic and rosemary sprigs; cook until fragrant, about 40 seconds. Pour in the chicken broth and lemon juice; season with salt and pepper. Cook 1-2 minutes.
Return the chicken to the skillet; cook for 1 minute.
Serve, garnished with lemon slices and fresh parsley.
4 servings.