Thursday, February 20, 2014

Crispy Chicken with a Lemon Cream Sauce

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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 1/2 c. Panko bread crumbs
1/2 c. Parmesan cheese
1/2 c. flour
2 eggs, beaten
olive oil
unsalted butter
zest of 1/2 a lemon
salt 
pepper
paprika

Sauce ingredients:
1 Tbsp. unsalted butter
1 can chicken broth
1 garlic clove, minced
1 Tbsp flour
1 1/2 c. heavy whipping cream
juice of 1 lemon (or 2 Tbsp lemon juice)
salt
pepper

You will need three bowls for a 'dipping station'.
 The first bowl will have the flour, the second bowl will have the eggs, and the third bowl will have the Panko crumbs, lemon zest, and Parmesan cheese.
Lightly season the chicken breasts on both sides using salt, pepper, and paprika.
Dredge the chicken in the flour mixture, then the egg, and lastly the Panko 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, chicken broth, and minced garlic. Cook for about 30 seconds. Add the flour and whisk it all together. Add the 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!

2 comments:

  1. This looks delicious. I make mine similar but without the lemon and I love lemon. What a perfect addition! Thank you I'm going to make this.

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  2. My mouth is actually watering looking at your Crispy Chicken with Lemon Cream Sauce. I love to find a new recipe and will be making this for sure.
    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete

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