The Humpherys Family

Chicken in Lemon-Butter Sauce

Recipe Added:  11/10/2011
4 B & S chicken breasts
1 cup seasoned flour [1 cup flour, 1 tsp salt, ½ tsp pepper]
5 cloves of garlic, finely minced
1 Tbsp parsley flakes
2 Tbsp lemon juice
3 eggs
1/3 cup grated Parmesan cheese
1 Tbsp olive oil
5 Tbsp butter
Place the seasoned flour in a large gallon-size Ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside. In a large skillet, melt one Tbsp butter and one Tbsp olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour and shake to coat the chicken in the flour. Dip chicken into the egg/Parmesan mixture. Place the chicken in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a golden crust has formed. Using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. Remove the chicken to a 9x13-inch pan. Set aside.

Melt the remaining four Tbsp butter in same skillet. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet. Pour sauce evenly over chicken breasts and bake at 350 for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.
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