BREADED CHICKEN IN LEMON BUTTER SAUCE

• servings: 4

Ingredients

2 large chicken breasts, cut in half lengthwise

Olive oil

Breading:

1/4 cup flour

2 tbsp Parmesan cheese (30 mL) (kind in a canister)

1/2 tsp salt (2 mL)

1/8 tsp black pepper (0.5 mL)

Egg Wash:

2 eggs

1 tbsp water (15 mL)

Lemon Butter Sauce:

8 tbsp butter (125 mL)

1/4 cup chicken stock (60 mL)

1 tbsp minced garlic (15 mL)

1/2 tsp black pepper (2 mL)

3 tbsp freshly-squeezed lemon juice (45 mL)

Directions

Breading: In small bowl, combine flour, Parmesan cheese, salt and black pepper.

Egg Wash: In small bowl, whisk eggs and water together.

Dip chicken breast cutlets in the egg wash and spoon the breading over the chicken on both sides. In a large nonstick pan in olive oil, and over medium heat, fry chicken 3 minutes, flip the cutlets as the chicken becomes golden brown. Keep turning occasionally as you don’t want the breading to burn. Cook until chicken is white throughout. Add to Lemon Butter Sauce and cook about 1 to 2 minutes to reheat sauce. Serve right away.

Lemon Butter Sauce: In nonstick frying pan, add butter, chicken stock, minced garlic and black pepper. Bring to the boil and stir in the lemon juice. Boil 1 minute. Set aside.

Notes

Yield: 4 servings

1 serving

342.6 calories

18.4 g protein

28.3 g fat