Home›Recipes›Main Dishes›Lemon Chicken with Lemon Butter Sauce← Back to recipesMain DishesLemon Chicken with Lemon Butter Sauce Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeZu Mahlzeit oder Plan hinzufügen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles zur Einkaufsliste hinzufügenClear checksFor the Parmesan-crusted chicken1 1/2 lb (680 g) chicken breast, about 2 large breasts, patted dryZur Einkaufsliste hinzufügen1 tablespoon (15 mL) olive oil, for sauteingZur Einkaufsliste hinzufügen1 tablespoon chopped parsley, for garnish (optional)Zur Einkaufsliste hinzufügen1/2 lemon, sliced for garnish (optional)Zur Einkaufsliste hinzufügenFor the egg mixture2 large eggsZur Einkaufsliste hinzufügen1 garlic clove, mincedZur Einkaufsliste hinzufügen1/2 teaspoon Italian seasoningZur Einkaufsliste hinzufügen1/2 teaspoon saltZur Einkaufsliste hinzufügen1/4 teaspoon ground black pepperZur Einkaufsliste hinzufügenFor the Parmesan breading1 cup (about 100 g) grated Parmesan cheeseZur Einkaufsliste hinzufügen3 tablespoons (24 g) all-purpose flourZur Einkaufsliste hinzufügenFor the lemon butter sauce8 tablespoons (113 g) unsalted butterZur Einkaufsliste hinzufügen2 garlic cloves, mincedZur Einkaufsliste hinzufügen1/4 cup (60 mL) lemon juiceZur Einkaufsliste hinzufügen1/4 cup (60 mL) chicken brothZur Einkaufsliste hinzufügen1/4 teaspoon ground black pepperZur Einkaufsliste hinzufügenInstructionsCut the chicken breasts in half lengthwise. Lightly pound them to an even thickness.Whisk together the eggs, garlic, Italian seasoning, salt, and pepper in one bowl. Combine the Parmesan and flour in another bowl.Dip each piece of chicken in the egg mixture, then dredge it in the Parmesan mixture, allowing excess coating to fall away.Heat enough olive oil to cover the bottom of a large nonstick skillet. Cook the chicken for 4 to 5 minutes per side, until golden, crisp, and cooked to 165°F (74°C). Reduce the heat if the coating browns too quickly.Meanwhile, melt the butter with the garlic in a separate saucepan and cook until fragrant. Add the chicken broth, lemon juice, and pepper; cook over medium heat for about 2 minutes.Pour the sauce over the cooked chicken and turn to coat. Garnish with lemon slices and parsley, if desired.Keep cookingRelated recipesMore in Main Dishes → Main DishesChicken Piccata30 min Main DishesChicken Piccata Meatballsabout 4 servings Main DishesParmesan-Crusted Chicken Main DishesCreamy Tuscan Chicken4 servings45 min
