Description
A delightful dish featuring perfectly breaded chicken breasts in a rich, buttery lemon garlic sauce, perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Instructions
- Pound the chicken breasts to an even thickness of about 1/2 inch.
- Season both sides with salt and black pepper.
- Set up a breading station with flour, beaten eggs, and breadcrumbs in three shallow bowls.
- Dredge each chicken breast in flour, dip into beaten eggs, and coat with breadcrumbs, pressing for even coverage.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Sear the chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the seared chicken to a plate.
- In the same skillet, lower the heat and add the remaining butter and minced garlic, sauté until fragrant.
- Stir in the lemon juice and chicken stock, scraping up browned bits from the pan.
- Let the sauce simmer for a few minutes to reduce.
- Return the chicken to the skillet and cook in the sauce for 5-7 minutes until the internal temperature reaches 165°F.
- Finish with a sprinkle of parsley before serving.
Notes
Serve with steamed vegetables or a fresh salad. Store leftovers in an airtight container for up to three days.
