Preheat the oven to fan 170C/traditional 190C/gas five. Put the chook breasts, skin-facet up, in one layer in a shallow ovenproof dish or tin. Put all the last substances in a bowl and warm thru in the microwave or a small pan for 1 minute, then stir to mix the whole lot collectively and pour over the hen.

 

 

Lemon Chicken Recipe

Ingredients

Ingredients for Parmesan Crusted Chicken:

  • 1 1/2 lb chicken breast (2 large)
  • 1 Tbsp olive oilto sautee
  • 1 Tbsp parsley to garnish (optional)
  • 1/2 lemon sliced for garnish (optional)

For the Egg Mixture:

  • 2 large eggs
  • 1 garlic clove minced
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

For the Parmesan Breading Mixture:

  • 1 cup Parmesan cheese grated
  • 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

  • 8 Tbsp butter
  • 2 garlic cloves minced
  • 1/4 cup lemon juice
  • 1/4 cup chicken broth
  • 1/4 tsp ground black pepper

Instructions

  1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat malletuntil even in thickness.

  2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

  3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.

  4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

     

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