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 recipeDodaj do posiłku lub planu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsDodaj wszystko do listy zakupówClear checksFor the Parmesan-crusted chicken1 1/2 lb (680 g) chicken breast, about 2 large breasts, patted dryDodaj do listy zakupów1 tablespoon (15 mL) olive oil, for sauteingDodaj do listy zakupów1 tablespoon chopped parsley, for garnish (optional)Dodaj do listy zakupów1/2 lemon, sliced for garnish (optional)Dodaj do listy zakupówFor the egg mixture2 large eggsDodaj do listy zakupów1 garlic clove, mincedDodaj do listy zakupów1/2 teaspoon Italian seasoningDodaj do listy zakupów1/2 teaspoon saltDodaj do listy zakupów1/4 teaspoon ground black pepperDodaj do listy zakupówFor the Parmesan breading1 cup (about 100 g) grated Parmesan cheeseDodaj do listy zakupów3 tablespoons (24 g) all-purpose flourDodaj do listy zakupówFor the lemon butter sauce8 tablespoons (113 g) unsalted butterDodaj do listy zakupów2 garlic cloves, mincedDodaj do listy zakupów1/4 cup (60 mL) lemon juiceDodaj do listy zakupów1/4 cup (60 mL) chicken brothDodaj do listy zakupów1/4 teaspoon ground black pepperDodaj do listy zakupówInstructionsCut 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
