Wednesday, July 23, 2008

Chicken with Lemon Sauce

Chicken with Lemon Sauce
4 servings

4 boneless skinless chicken breast halves
1/2 cup plus 1 tablespoon flour, divided
1/4 cup freshly grated parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 egg
2 tablespoons butter, divided
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon parsley

Flatten chicken to 1/4 inch thickness. In a shallow bowl, combine 1/2 cup flour, parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat egg. Dip chicken into egg, then coat with flour mixture. In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 5 minutes on each side or until done. Remove and keep warm. In a small bowl, combine the remaining flour, salt and pepper. Add 1/2 cup water to the skillet, stirring to loosen any browned bits. Add seasoned flour to the pan. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened and bubbly. Stir in lemon juice, parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.

Oh this is yummy! The chicken is so moist! It was really good with the green beans and new potatoes because the sauce that ran off the chicken seasoned the veggies, too.

1 comment:

Jodi said...

This sounds like a good recipe to me!