Saturday, April 2, 2011

Garlic Lemon Chicken

I got this recipe from My kitchen Café.  I modified it slightly, but it is pretty much the same recipe.  This is my Favorite chicken dish, and we have a lot of chicken around here.  It is so tender and delicious you would think you were eating it at a fancy restaurant.  It is a little work intensive at the beginning, but so well worth it! Enjoy!

Garlic Lemon Chicken
Yields: 4-6 servings
Time:  About 50 minutes

2 large chicken breasts cut into 3-5 strips each
3/4 cup seasoned flour (3/4 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced 
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
1/4 C freshly squeezed lemon juice, from about 1 1/2 lemons
2 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
8 tablespoons butter (divided)
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 tablespoon butter and one tablespoon 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 chicken strips in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, 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. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
In the same skillet that you browned the chicken, melt the remaining seven tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for only 1 minute, stirring and scraping up any browned bits that were on the bottom of the skillet.
Pour the sauce evenly over the chicken breasts and bake at 350 for 30 minutes, until the chicken is cooked through. Serve over noodles.

"Put that in your back pocket"


1 comment:

  1. Oh my gosh, delicious! Definitely going in to the meal rotation! Thanks!