- 4 chicken breasts
- 1 cup seasoned flour (1 cup flour, 1 tsp salt, 1/2 tsp pepper)
- 5 cloves garlic, finely minced
- 1 Tbsp parsley flakes
- 2 Tbsp fresh squeezed lemon juice
- 3 eggs
- 1/3 cup finely grated Parmesan cheese
- 1 Tbsp olive oil
- 5 Tbsp butter
Place the seasoned flour in a large gallon-sized ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.
In a large skillet, melt 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/ Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
Remove the chicken to a 9x13 inch pan. Set aside while you make the sauce.
In the same skillet that you browned the chicken, melt the remaining 4 Tbsp butter. Add the minced garlic, lemon juice and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
Pour the sauce evenly over the chicken breasts and bake for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.
My sister told me about this recipe and it came from Mel's Kitchen Cafe (http://www.melskitchencafe.com/) it was absolutely delicious and pretty easy to make! If you like things saucey you might want to double the sauce portion of the recipe.