Description
A quick and easy dish featuring tender chicken breasts in a light, buttery lemon sauce, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1 cup chicken broth
- 1 lemon (juiced)
- Fresh parsley (for garnish)
Instructions
- Season the chicken breasts with salt and pepper to taste.
- Dredge each seasoned chicken breast in flour, shaking off any excess.
- In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Dip each floured chicken breast into the egg mixture and add to the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the chicken broth and lemon juice, scraping the bottom of the pan to deglaze it.
- Stir in the remaining butter until melted, then return the chicken to the skillet to coat in the sauce. Garnish with fresh parsley and serve hot.
Notes
Serve over pasta or with steamed vegetables. Leftovers can be stored for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 240mg