Parmesan Chicken Fingers With Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an oven-baked method for a fancy version of chicken fingers with a lemony sauce. Ingredients:
cooking spray |
2 lbs boneless skinless chicken breasts (cut into 1 1/2-inch strips) |
2 tablespoons olive oil |
1 cup italian seasoned breadcrumbs |
1/4 cup parmesan cheese, finely grated |
1 tablespoon all-purpose flour |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
salt & freshly ground black pepper |
3 tablespoons olive oil |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon lemon zest |
juice of half a lemon |
2 tablespoons butter |
2 tablespoons fresh flat-leaf parsley, chopped |
Directions:
1. For the Parmesan Chicken Fingers: Preheat oven to 400°F Line a baking sheet with aluminum foil, then coat with cooking spray.
2. In a large mixing bowl, combine chicken and olive oil, then toss to coat evenly.
3. In a plastic bag, mix together bread crumbs, Parmesan cheese, flour, garlic powder, oregano, salt and pepper. Working with several strips at a time, place chicken in bag and shake to coat. Transfer to prepared baking sheet.
4. Bake for 10 minutes, flip, then continue baking until the chicken is golden brown and cooked throughout, about 12-15 minutes. Drizzle with lemon sauce and serve immediately.
5. For the Lemon Sauce: Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute, being sure not to let it brown. Sprinkle with flour, then cook, stirring constantly, until light golden brown in color. Add chicken broth, zest and lemon juice, lower heat and whisk constantly until thickened, about 2-3 minutes. Stir in butter and parsley and serve immediately.
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