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–+ servings
Lemon Chicken Recipe

Lemon Chicken Recipe with Irresistible Butter Sauce Twist

This Lemon Chicken Recipe features a crispy parmesan crust and a flavorful butter sauce, making it a perfect high-protein dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 breasts Chicken Breast Ensure it's fresh and patted dry.
  • 2 large Eggs Can be replaced with dairy alternative.
  • 1 cup Parmesan Cheese (grated) Use freshly grated for best results.
  • 1 cup All-Purpose Flour Can be swapped for gluten-free flour.
  • 2-3 tablespoons Olive Oil Ideal for sautéing; can use butter.
For the Lemon Butter Sauce
  • 2 tablespoons Unsalted Butter Adds richness.
  • 2 cloves Garlic Cloves (minced) Fresh is preferable.
  • 1 cup Lemon Juice Adjust based on taste.
  • ½ cup Chicken Broth Substitute with vegetable broth if desired.
For Seasoning
  • 1 teaspoon Salt Adjust according to dietary needs.
  • ½ teaspoon Black Pepper Customize based on spice preference.
  • 1 teaspoon Italian Seasoning Substitute with oregano or basil if desired.
For Garnish
  • ¼ cup Parsley Optional but recommended.
  • 1 Lemon Slices Adds a pop of color.

Equipment

  • Skillet
  • mixing bowls
  • meat mallet
  • serving plate

Method
 

Preparation
  1. Begin by placing the chicken breasts on a clean cutting board and carefully slice them in half lengthwise to create thinner cutlets.
  2. In a medium-sized bowl, whisk together 1-2 eggs until frothy.
  3. In another bowl, mix together grated Parmesan cheese, all-purpose flour, Italian seasoning, salt, and black pepper.
  4. Dip each chicken cutlet into the egg mixture, allowing excess to drip off, then coat thoroughly with the Parmesan mixture.
  5. In a large non-stick skillet, heat 2-3 tablespoons of olive oil over medium heat until shimmering.
  6. Carefully add the coated chicken cutlets to the skillet, cooking for 4-5 minutes on each side.
  7. While the chicken cooks, melt 2 tablespoons of unsalted butter in a saucepan, then add 2 minced garlic cloves.
  8. Incorporate ½ cup of chicken broth and the juice of one lemon into the saucepan, stirring to combine.
  9. Once the chicken is cooked, place it on a serving plate and drizzle the prepared lemon butter sauce over it.
  10. Garnish with freshly chopped parsley and lemon slices.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 13gProtein: 32gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 110mgSodium: 640mgPotassium: 520mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 10mgCalcium: 250mgIron: 1.5mg

Notes

Ensure even thickness by pounding the chicken to ½ inch for optimal cooking. Store leftovers in an airtight container for up to 3 days.

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