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 recipeAdicionar à refeição ou ao plano Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdicionar tudo à lista de comprasClear checksFor the Parmesan-crusted chicken1 1/2 lb (680 g) chicken breast, about 2 large breasts, patted dryAdicionar à lista de compras1 tablespoon (15 mL) olive oil, for sauteingAdicionar à lista de compras1 tablespoon chopped parsley, for garnish (optional)Adicionar à lista de compras1/2 lemon, sliced for garnish (optional)Adicionar à lista de comprasFor the egg mixture2 large eggsAdicionar à lista de compras1 garlic clove, mincedAdicionar à lista de compras1/2 teaspoon Italian seasoningAdicionar à lista de compras1/2 teaspoon saltAdicionar à lista de compras1/4 teaspoon ground black pepperAdicionar à lista de comprasFor the Parmesan breading1 cup (about 100 g) grated Parmesan cheeseAdicionar à lista de compras3 tablespoons (24 g) all-purpose flourAdicionar à lista de comprasFor the lemon butter sauce8 tablespoons (113 g) unsalted butterAdicionar à lista de compras2 garlic cloves, mincedAdicionar à lista de compras1/4 cup (60 mL) lemon juiceAdicionar à lista de compras1/4 cup (60 mL) chicken brothAdicionar à lista de compras1/4 teaspoon ground black pepperAdicionar à lista de comprasInstructionsCut 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
