Another recipe we love...
Lemon Chicken
• Boneless skinless breasts (Foster Farms sells a pack that are sliced thin already and work best) or slice horizontally so that you have two thin halves
• ½ cup Bread crumbs
• ½ cup grated parmesan cheese
• Egg
• 1 cup flour
• 1 lemon
• ½ stick butter
• 2 tsp dried (or fresh) parsley
Prepare a frying pan on medium with 2 tbsp butter.
In an assembly line on your counter:
1. Flour on a plate
2. Beaten egg in a bowl (shallow like a cereal bowl)
3. Parmesan and bread crumbs mixed on a plate
Dip and cover chicken in each, one at a time.
Place breaded chicken in the frying pan.
Cook until each side is brown and the inside is done (if your sides get too brown and inside not finished, you can place in oven and bake until you finish preparing the rest).
In same frying pan on low, squeeze lemon juice and add remaining butter and parsley. Stir.
Pour lemon sauce on top of chicken to serve.
*We always serve this chicken with rice and a vegetable and pour the lemon sauce on those as well.
This is one of our favorite meals. It may not turn out perfect the first time but you can adjust whatever didn’t work for the next time.
I don't have an actual recipe for this so hopefully I explain it well enough.