Lemon Chicken
Ingredients
For the Chicken
- 2 lbs chicken, usually equal to 2 large boneless breasts or 4 boneless thighs
- 3 tbsp olive or avocado oil
- 2 large eggs
- 1/4 tsp cracked black pepper
- 1/2 tsp Kosher salt
- 1/4 tsp dried oregano
- 1/8 tsp dried thyme
- 1 clove garlic, minced
- 1 cup finely grated Parmesan
- 3 tbsp all-purpose flour
- parsley and quartered lemons to serve (optional)
For the Lemon Butter Sauce:
- 1 stick unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 tsp brown sugar
- 1/4 tsp paprika
Instructions
For the Chicken
- Slice the chicken breasts horizontally into two pieces. If desired, pound the meat with a mallet or plate until the pieces are about 1/4th to ½ inch thick.
- Mix the two eggs in a bowl with the black pepper, salt, oregano, thyme, and 1 clove of minced garlic. Dip each piece of the chicken into the egg mixture.
- Mix the Parmesan cheese and flour together. Dip each piece of chicken into this mixture after the egg coating.
- Heat the olive or avocado oil in a large frying pan or skillet. Fry two to three pieces of chicken at a time over medium heat, for about 4 to 5 minutes per side. Aim for an internal temperature of 160 degrees F. Make sure each side is evenly browned.
- Set the chicken aside. When all of the pieces are done, move on to the sauce.
For the Lemon Butter Sauce
- Reduce the heat and melt the stick of butter in the same pan. Scrape the bottom gently to release the fond on the bottom. Cook the two cloves of garlic for three to four minutes until softened and fragrant.
- Add the chicken broth, lemon juice, lemon zest, brown sugar, and paprika. Simmer the sauce gently for about 4 to 5 minutes, stirring to ensure the garlic doesn’t darken.
- When the sauce is slightly thickened, add the chicken and turn to coat. Serve immediately with the sauce poured over each piece.
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