Crispy Chicken with a Lemon Cream Sauce

I've still been keeping up with my goal of finding and trying out new recipes.

I was really excited to try this one when I found it on Pinterest, and my family LOVED it!

I think I've made this chicken dish 5 or 6 times now.

I did modify the recipe from the original, just a little bit.

Ingredients:

2 large chicken breasts, fat trimmed and cut through the middle lengthwise (filet) so it gives you 4 pieces of chicken

1 c. Panko bread crumbs

1/3 c. Parmesan cheese

1/2 c. flour

1 eggs, beaten

olive oil

unsalted butter

2 Tbsp lemon juice

salt 

pepper

paprika

Sauce ingredients:

1 Tbsp. unsalted butter

1/2 c. water

1 garlic clove, minced

1 Tbsp flour

1/4 c. heavy whipping cream

juice of 1 lemon (or 2 Tbsp lemon juice)

salt

pepper

 In one bowl, combine the flour, Panko, and Parmesan cheese. In the second bowl whisk together  the eggs and lemon juice.

Lightly season the chicken breasts on both sides using salt, pepper, and paprika.

Dredge the chicken in the egg and then the Panko/flour mixture.

Make sure to kind of press the Panko mixture to the chicken so it sticks.

Place a skillet over medium heat and add 1 Tbsp of olive oil and 1 Tbsp butter. 

Add the chicken breasts to the skillet once the butter has melted and cook the chicken until done, turning over halfway through cooking. It should take about 10 minutes total to cook.

Add more oil and butter to the skillet as needed.

*After the chicken is cooked I like to place it on a metal cooling rack. This lets the oil drip off a little and keeps the chicken crispy on all sides. 

While the chicken is cooking you can start on the sauce. Heat a saucepan over medium heat and add the butter and minced garlic. Cook for about 30 seconds. Add the flour and whisk it all together. Add the water, heavy cream, lemon juice, and season with salt and pepper. Reduce heat to medium-low and let it simmer for about 1 minute.

Serve chicken topped with sauce and enjoy!