Creamy lemon butter chicken
Serves 1
Directions
- 1Coat cutlets lightly with oil.
- 2Season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
- 3Set up 3 bowls: One with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
- 4Coat each cutlet by first dipping in flour, then egg, then breadcrumbs.
- 5Heat oil and butter in a skillet over medium heat.
- 6Pan-fry cutlets for 3-4 minutes per side until golden and cooked through (165°F).
- 7Transfer cooked chicken to a plate and cover loosely.
- 8In the same pan, melt butter and sauté garlic for 30-60 seconds.
- 9Add lemon juice, chicken broth, and Dijon.
- 10Simmer for 2-3 minutes.
- 11Stir in cream, season with salt and pepper, and simmer another 2-3 minutes until slightly thickened.
- 12Return chicken to the pan and spoon sauce over the top.
- 13Garnish if desired.
- 14Serve with mashed potatoes, rice, or roasted veggies, pouring the lemon butter sauce over everything.
Ingredients
- 1.5 Ibs chicken breast, lightly pounded to flatten out
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp oil (to coat chicken before seasoning)
- 0.5 cup flour
- 2 eggs, beaten
- 0.75 cup plain breadcrumbs
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp neutral oil (for frying)
- 2 tbsp butter (for frying)
- 5 tbsp butter
- 4 garlic cloves, minced
- 1 Juice of lemons
- 1.5 cups low-sodium chicken broth
- 2 tsp Dijon mustard
- 0.5 cup heavy cream
- Salt
- pepper
- lemon zest
- chopped parsley
Equipment
skilletplate3 bowls
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