Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless butterflied in half lengthways to make thin even pieces
- 1/2 cup All-purpose flour
- 3 Eggs lightly beaten
- 2 tbsp Parmesan cheese grated
- 4 tbsp Fresh parsley chopped
- 2 tbsp Butter
- 1 cup Chicken broth
- 3 tbsp Lemon juice
- 4 Dinner rolls or bread of your choice
Instructions
- Preheat a large nonstick pan over medium heat with olive oil.
- Season the chicken with salt and pepper. Dip the chicken into the flour to coat well and shake off excess.
- Lightly beat the egg in a shallow bowl along with the parmesan cheese and 1/2 of the parsley. Dip the flour-coated chicken into the egg to coat both sides well, then into the pan.
- Cook for about 3 minutes. When chicken is golden brown on one side, flip and cook the other side for about 3 minutes. Remove the chicken and transfer to a plate.
- In the same pan melt the butter. Mix in 1 - 2 teaspoons of flour and cook for 1 minute while stirring together. Add the broth and lemon juice. Return the chicken to the pan and simmer for 5 minutes while stirring occasionally until the sauce thickens to a smooth consistency. (If the sauce is too thick, thin it out with a little more broth, if too thin, continue simmering until it reduces to a creamy consistency.) Garnish with remaining parsley. Serve with dinner rolls.
Nutrition
Calories: 483kcal | Carbohydrates: 23g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 212mg | Sodium: 600mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 729IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 3mg
Lemon Chicken
Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless butterflied in half lengthways to make thin even pieces
- 1/2 cup All-purpose flour
- 3 Eggs lightly beaten
- 2 tbsp Parmesan cheese grated
- 4 tbsp Fresh parsley chopped
- 2 tbsp Butter
- 1 cup Chicken broth
- 3 tbsp Lemon juice
- 4 Dinner rolls or bread of your choice
Instructions
- Preheat a large nonstick pan over medium heat with olive oil.
- Season the chicken with salt and pepper. Dip the chicken into the flour to coat well and shake off excess.
- Lightly beat the egg in a shallow bowl along with the parmesan cheese and 1/2 of the parsley. Dip the flour-coated chicken into the egg to coat both sides well, then into the pan.
- Cook for about 3 minutes. When chicken is golden brown on one side, flip and cook the other side for about 3 minutes. Remove the chicken and transfer to a plate.
- In the same pan melt the butter. Mix in 1 - 2 teaspoons of flour and cook for 1 minute while stirring together. Add the broth and lemon juice. Return the chicken to the pan and simmer for 5 minutes while stirring occasionally until the sauce thickens to a smooth consistency. (If the sauce is too thick, thin it out with a little more broth, if too thin, continue simmering until it reduces to a creamy consistency.) Garnish with remaining parsley. Serve with dinner rolls.
Nutrition
Calories: 483kcalCarbohydrates: 23gProtein: 33gFat: 28gSaturated Fat: 8gCholesterol: 212mgSodium: 600mgPotassium: 586mgFiber: 1gSugar: 1gVitamin A: 729IUVitamin C: 15mgCalcium: 100mgIron: 3mg
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