Lemon Butter Chicken

Easy, tasty pan fried chicken with a simple buttery sauce.

Ingredients:

1 large boneless, skinless chicken breast, about 3/4 lb

2 tbsps olive oil

1 egg

1 tsp minced garlic

1/4 tsp dry oregano

salt and pepper to taste

1/4 cup parmesan

2 tbsps flour

1 tsp cornstarch

4 tbsps butter

2 tbsps finely chopped red bell pepper

1 tsp minced garlic

2 tbsps lemon juice

2 tbsps chicken broth

pepper 

zest of 1/2 lemon

lemon slices to garnish 

Pat the chicken breast dry with paper towels then slice lengthwise and pound to an even thickness. Whisk the egg, 1 tsp minced garlic, oregano, salt and pepper together. In another bowl, mix the parmesan, flour and cornstarch together. Dip the chicken in egg mixture then dredge in the parmesan mix. Heat olive oil in a skillet to medium high. Cook chicken 4-5 minutes per side to an internal temperature of 165°F. Lower the heat if the chicken is browning too quickly. In a saucepan melt the butter. Add the red pepper and sauté 3-4 minutes then add 1 tsp minced garlic for 1 minute. Add the chicken broth, lemon juice, pepper and lemon zest. Heat for 2 minutes then pour over the chicken. Garnish with lemon slices. Serves 2 

 

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