Friday, October 8, 2010
Breaded Garlic Chicken in Lemon Garlic Sauce
Recipe Source: My Kitchen Cafe who got it from one of her readers
**Cook's Note-I used chicken tenders instead and reduced the cooking times
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter
Combine flour, salt and pepper. 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 pieces in the seasoned flour, and coat both sides of the chicken in the flour. One by one, dip the chicken into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken pieces. 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. Turn 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 four tablespoons butter. 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 the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles or rice.
Total Cost $8.32 (with plenty of leftovers for hubby's lunch and mine too!)
Chicken Tenders $3.50
Parmesan Cheese $1.00