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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes. Ingredients:
4 boneless chicken breasts |
3/4 cup all-purpose flour |
3 large eggs |
1/3 cup parmesan cheese (grated) |
1/2 tablespoon dried parsley |
1/2 tablespoon dried tarragon |
1/2 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
1 tablespoon butter (real butter is best) |
1/4 cup lemon juice |
4 lemon slices (for garnish) |
4 sprigs fresh parsley (for garnish) |
Directions:
1. Pound out chicken breasts to about 1/4 inch thickness.
2. Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
3. Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
4. Heat olive oil and butter over medium-high heat in a large skillet.
5. Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
6. After dipping in the egg, redredge in the flour, and shake off excess.
7. Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
8. Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
9. Garnish with lemon slices and fresh parsley.
10. Serve immediately.
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