Ingredients
Chicken and Coating
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 tbsp olive oil (to sauté)
- 2 large eggs
- 1 garlic clove (minced)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Parmesan cheese (grated)
- 3 tbsp all-purpose flour
Lemon Butter Sauce
- 8 tbsp unsalted butter
- 2 garlic cloves (minced)
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Garnish (optional)
- 1 tbsp parsley (to garnish)
- 1/2 lemon (sliced for garnish)
Instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until they are even in thickness to ensure uniform cooking.
- Make the coating mixtures: In a bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper to create the egg mixture. In another bowl, combine the grated Parmesan cheese and all-purpose flour for the parmesan mixture.
- Coat the chicken: Dip each chicken piece first into the egg mixture, then dredge it in the parmesan mixture. Allow any excess coating ingredients to fall off.
- Cook the chicken: Heat the olive oil in a large non-stick skillet over medium heat until hot enough to sizzle. Add the coated chicken pieces and cook for 4-5 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165˚F. Reduce heat if the chicken browns too quickly to avoid burning.
- Prepare the lemon butter sauce: While the chicken cooks, melt the butter in a separate saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the chicken broth, lemon juice, and black pepper, simmering for about 2 minutes to let the flavors meld and the sauce thicken slightly.
- Combine and garnish: Pour the lemon butter sauce over the cooked chicken, turning the pieces gently to coat them well. Garnish with lemon slices and finely chopped parsley if desired before serving.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165˚F for food safety.
- Adjust the lemon juice quantity based on preference for more or less tartness in the sauce.
- For a crispier crust, do not overcrowd the skillet and cook chicken in batches if necessary.
- Butter and garlic can burn if cooked on too high heat; keep saucepan on medium to medium-low heat.
- This dish pairs well with steamed vegetables, rice, or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
