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 recipeAan maaltijd of plan toevoegen Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAlles aan boodschappenlijst toevoegenClear checksFor the Parmesan-crusted chicken1 1/2 lb (680 g) chicken breast, about 2 large breasts, patted dryAan boodschappenlijst toevoegen1 tablespoon (15 mL) olive oil, for sauteingAan boodschappenlijst toevoegen1 tablespoon chopped parsley, for garnish (optional)Aan boodschappenlijst toevoegen1/2 lemon, sliced for garnish (optional)Aan boodschappenlijst toevoegenFor the egg mixture2 large eggsAan boodschappenlijst toevoegen1 garlic clove, mincedAan boodschappenlijst toevoegen1/2 teaspoon Italian seasoningAan boodschappenlijst toevoegen1/2 teaspoon saltAan boodschappenlijst toevoegen1/4 teaspoon ground black pepperAan boodschappenlijst toevoegenFor the Parmesan breading1 cup (about 100 g) grated Parmesan cheeseAan boodschappenlijst toevoegen3 tablespoons (24 g) all-purpose flourAan boodschappenlijst toevoegenFor the lemon butter sauce8 tablespoons (113 g) unsalted butterAan boodschappenlijst toevoegen2 garlic cloves, mincedAan boodschappenlijst toevoegen1/4 cup (60 mL) lemon juiceAan boodschappenlijst toevoegen1/4 cup (60 mL) chicken brothAan boodschappenlijst toevoegen1/4 teaspoon ground black pepperAan boodschappenlijst toevoegenInstructionsCut 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
