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 recipeAggiungi al pasto o al piano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAggiungi tutto alla lista della spesaClear checksFor the Parmesan-crusted chicken1 1/2 lb (680 g) chicken breast, about 2 large breasts, patted dryAggiungi alla lista della spesa1 tablespoon (15 mL) olive oil, for sauteingAggiungi alla lista della spesa1 tablespoon chopped parsley, for garnish (optional)Aggiungi alla lista della spesa1/2 lemon, sliced for garnish (optional)Aggiungi alla lista della spesaFor the egg mixture2 large eggsAggiungi alla lista della spesa1 garlic clove, mincedAggiungi alla lista della spesa1/2 teaspoon Italian seasoningAggiungi alla lista della spesa1/2 teaspoon saltAggiungi alla lista della spesa1/4 teaspoon ground black pepperAggiungi alla lista della spesaFor the Parmesan breading1 cup (about 100 g) grated Parmesan cheeseAggiungi alla lista della spesa3 tablespoons (24 g) all-purpose flourAggiungi alla lista della spesaFor the lemon butter sauce8 tablespoons (113 g) unsalted butterAggiungi alla lista della spesa2 garlic cloves, mincedAggiungi alla lista della spesa1/4 cup (60 mL) lemon juiceAggiungi alla lista della spesa1/4 cup (60 mL) chicken brothAggiungi alla lista della spesa1/4 teaspoon ground black pepperAggiungi alla lista della spesaInstructionsCut 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
