Creamy Lemon Butter Chicken

Serves 1
tiktok.com

Directions

  1. 1Coat chicken cutlets lightly with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  2. 2Coat chicken cutlets lightly with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  3. 3Coat chicken cutlets lightly with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  4. 4Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  5. 5Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  6. 6Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  7. 7Coat each cutlet by dredging it in flour, then dipping it in egg, and finally coating it in the breadcrumb mixture.
  8. 8Coat each cutlet by dredging it in flour, then dipping it in egg, and finally coating it in the breadcrumb mixture.
  9. 9Coat each cutlet by dredging it in flour, then dipping it in egg, and finally coating it in the breadcrumb mixture.
  10. 10Heat oil and butter in a skillet over medium heat. Pan-fry the breaded chicken cutlets for 3-4 minutes per side until golden and cooked through.
  11. 11Heat oil and butter in a skillet over medium heat. Pan-fry the breaded chicken cutlets for 3-4 minutes per side until golden and cooked through.
  12. 12Heat oil and butter in a skillet over medium heat. Pan-fry the breaded chicken cutlets for 3-4 minutes per side until golden and cooked through.
  13. 13Transfer the cooked chicken to a plate and cover loosely to keep warm.
  14. 14Transfer the cooked chicken to a plate and cover loosely to keep warm.
  15. 15Transfer the cooked chicken to a plate and cover loosely to keep warm.
  16. 16In the same pan, melt butter and sauté minced garlic for 30-60 seconds.
  17. 17In the same pan, melt butter and sauté minced garlic for 30-60 seconds.
  18. 18In the same pan, melt butter and sauté minced garlic for 30-60 seconds.
  19. 19Add lemon juice, chicken broth, and Dijon mustard to the pan and simmer for 2-3 minutes.
  20. 20Add lemon juice, chicken broth, and Dijon mustard to the pan and simmer for 2-3 minutes.
  21. 21Add lemon juice, chicken broth, and Dijon mustard to the pan and simmer for 2-3 minutes.
  22. 22Stir in heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until the sauce slightly thickens.
  23. 23Stir in heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until the sauce slightly thickens.
  24. 24Stir in heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until the sauce slightly thickens.
  25. 25Return the cooked chicken to the pan and spoon the lemon butter sauce over the top.
  26. 26Return the cooked chicken to the pan and spoon the lemon butter sauce over the top.
  27. 27Return the cooked chicken to the pan and spoon the lemon butter sauce over the top.
  28. 28Serve the chicken with mashed potatoes, rice, or roasted vegetables, ensuring to pour plenty of the lemon butter sauce over everything.
  29. 29Serve the chicken with mashed potatoes, rice, or roasted vegetables, ensuring to pour plenty of the lemon butter sauce over everything.
  30. 30Serve the chicken with mashed potatoes, rice, or roasted vegetables, ensuring to pour plenty of the lemon butter sauce over everything.

Ingredients

  • 1.5 lbs chicken breast
  • 1.5 lbs chicken breast
  • 1.5 lbs chicken breast
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.75 cup plain breadcrumbs
  • 0.75 cup plain breadcrumbs
  • 0.75 cup plain breadcrumbs
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil
  • 1 tbsp neutral oil
  • 1 tbsp neutral oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • 1.5 cups low-sodium chicken broth
  • 1.5 cups low-sodium chicken broth
  • 1.5 cups low-sodium chicken broth
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • lemon zest
  • lemon zest
  • lemon zest
  • chopped parsley
  • chopped parsley
  • chopped parsley

Equipment

skilletwhisktongsfork