Breaded Garlic Chicken In Lemon Butter Sauce Food

SKILLET GARLIC LEMON BUTTER CHICKEN

Steps:

• CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper to a shallow dish and whisk. Add each piece of chicken to the flour mixture and coat on both sides, dust off any excess flour. Heat a skillet over medium-high heat and add the olive oil. Add the chicken to the skillet and let cook for 4-6 minutes per side depending on the thickness. Prepare the sauce while the chicken cooks. Remove chicken to a plate when cooked.
• GARLIC BUTTER SAUCE: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning and allow the mixture to reduce to 3 tablespoons. Add 1 tablespoon of butter and remove the pan from heat and swirl so the butter stars to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter melts completely. Repeat with remaining tablespoons of butter. When butter is completely melted, remove sauce from stove; set aside.
• ASSEMBLE: Add a small drizzle of oil to the pan you cooked the chicken in (if it needs it.) Add the lemon slices and push them around the pan with tongs to pick up all the bits left behind by the chicken. Add the green beans and sauté them for 3-5 minutes or until done to preference. Season with salt, pepper, and the remaining ¼ teaspoon of garlic powder. Pile the chicken on the green beans if you'd like or divide into personal servings. You can drizzle the sauce over the entire skillet or serve it on each individual serving!

BREADED GARLIC CHICKEN IN LEMON-BUTTER SAUCE

Steps:

• Place the seasoned flour in a large gallon-size 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 one tablespoon butter and one tablespoon 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 four tablespoons 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 at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED LEMON-GARLIC CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Butter an 11 x 7-inch or a 9-inch baking pan baking dish (if doubling the recipe to make 12 breasts, use a 13 x 9-inch pan.
• In a bowl, combine the dry breadcrumbs, parmesan cheese, garlic powder, parsley, salt and pepper.
• In another bowl combine the melted butter/garlic mixture and lemon juice; whisk well to combine (if you run out of butter when dipping the breasts, which has happened to me many times, just melt about another 1/4 cup butter and add in about 1 tablespoon more of lemon juice in the microwave.
• Dip chicken in butter mixture, then roll in crumbs (patting down the crumbs into the chicken breasts).
• Roll-up chicken jelly-roll style; place seam side down in a greased baking dish drizzle with any remaining butter mixture; sprinkle with paprika if desired.
• Place a slice of cheese on top the last 10 minutes of baking if desired.
• Bake uncovered for 35-45 minutes or until the chicken is cooked though (baking time will vary depending on how thin you pounded the chicken).

EASY GARLIC CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.