Lemon Butter Chicken with Crispy Coating

Name: Lemon Butter Chicken with Crispy Coating
Total time: 45 min
Yield: 2
Ingredients: 2 cups all-purpose flour; salt and ground black pepper to taste; 2 large eggs, beaten; 1 pound thin-sliced chicken breast cutlets; 2 tablespoons vegetable oil; 0.5 cup butter; 2 cups chicken broth; 0.25 cup lemon juice; 4 sprigs fresh parsley; 1 medium lemon, cut into wedges

A quick and easy weeknight dinner featuring thinly sliced chicken breasts in a velvety lemon butter sauce, served with parsley and lemon wedges.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories694kcal

carbohydrates57g

fat35g

protein38g

sugar12g

Dinner Italian

Ingredients

2 cups all-purpose flour

salt and ground black pepper to taste

2 large eggs, beaten

1 pound thin-sliced chicken breast cutlets

2 tablespoons vegetable oil

0.5 cup butter

2 cups chicken broth

0.25 cup lemon juice

4 sprigs fresh parsley

1 medium lemon, cut into wedges

Directions

Gather all ingredients.

In a shallow bowl, whisk together flour, salt, and pepper. In another shallow bowl, whisk eggs.

Dredge chicken in flour mixture, shaking off excess. Dip into beaten egg. Lift up to let excess egg drip back into the bowl.

Heat oil in a large skillet over medium heat. Cook chicken until golden brown on both sides, about 2.5 to 3.5 minutes per side. Transfer to a plate.

In the same skillet, melt butter over medium-low heat. Whisk in 2 tablespoons flour and cook until mixture becomes paste-like and light golden brown, about 5 minutes.

Gradually whisk in chicken broth and lemon juice. Bring to a simmer and cook until sauce thickens and smooths out, about 10 minutes.

Return chicken to the skillet and continue cooking until chicken is no longer pink in the center, 10 to 15 minutes.

Garnish with parsley and serve with lemon wedges.