Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless butterflied, see pro tips below
- 1/2 cup All-purpose flour
- 3 Eggs lightly beaten
- 2 tbsp Parmesan cheese grated
- 4 tbsp Fresh parsley chopped, plus more for garnish
- 2 tbsp Butter
- 1.5 cups Chicken broth
- 3 tbsp Lemon juice
- 4 slices Lemon
- 4 slices Crusty bread toasted, or bread of your choice
Instructions
- Preheat a large non-stick 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, parsley, salt and pepper. 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 cover with a lid and simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
- Remove the chicken from the pan and simmer the sauce over medium-high heat until it thickens to a smooth consistency. Taste and adjust the seasoning with salt or more lemon juice. (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 parsley and lemon slices. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 484kcal | Carbohydrates: 24g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 707mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 3mg
Lemon Chicken
Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless butterflied, see pro tips below
- 1/2 cup All-purpose flour
- 3 Eggs lightly beaten
- 2 tbsp Parmesan cheese grated
- 4 tbsp Fresh parsley chopped, plus more for garnish
- 2 tbsp Butter
- 1.5 cups Chicken broth
- 3 tbsp Lemon juice
- 4 slices Lemon
- 4 slices Crusty bread toasted, or bread of your choice
Instructions
- Preheat a large non-stick 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, parsley, salt and pepper. 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 cover with a lid and simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
- Remove the chicken from the pan and simmer the sauce over medium-high heat until it thickens to a smooth consistency. Taste and adjust the seasoning with salt or more lemon juice. (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 parsley and lemon slices. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 484kcalCarbohydrates: 24gProtein: 33gFat: 28gSaturated Fat: 8gTrans Fat: 1gCholesterol: 212mgSodium: 707mgPotassium: 615mgFiber: 1gSugar: 1gVitamin A: 746IUVitamin C: 17mgCalcium: 107mgIron: 3mg
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