Lemon Chicken Recipe in Butter Sauce
Our homemade lemon chicken recipe makes a restaurant-worthy entree. Crispy cutlets, topped with a homemade lemon butter sauce, make every bite packed with flavor. This 30-minute recipe is out of this world and makes a delicious dish!
Ingredients
- 1 1/2 lb chicken breasts (2 large breasts
Egg Mixture-
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Parmesan Breading Mixture-
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
- 1 Tbsp oil
Lemon Butter Sauce-
- 8 Tbsp butter
- 2 garlic cloves minced
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 1/4 tsp ground black pepper
- 1 Tbsp parsley to garnish optional
- 1/2 lemon sliced for garnish optional
Instructions
- Pat the chicken breasts dry, then slice them lengthwise into four cutlets. Use a meat mallet to beat the chicken into an even thickness.
- In a bowl, whisk together the eggs, garlic, and seasoning.
- Place the chicken breasts into the bowl of eggs and set aside.
- In a shallow bowl, mix the parmesan and flour.
- Heat a deep skillet and add oil.
- Dredge each chicken breast in the breading mixture, and add the cutlet to the sizzling oil.
- Cook each cutlet for 4-5 minutes per side, or until golden brown.
- Remove the chicken cutlets from the pan and cover to keep warm.
- Add butter and garlic to the skillet and cook until fragrant. Pour in the chicken broth, lemon juice, and seasoning, then bring to a simmer. Cook on medium heat for about 2 minutes.
- Add the cutlets back to the sauce and allow them to reheat. Garnish with parsley and lemon slices.
- Serve, and enjoy!
Notes
- When dredging the chicken, press the breading firmly into the chicken breast. This keeps the coating from falling off.
- Fry the chicken over medium-high heat to get that perfect crust.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat the leftovers in a pan until the chicken is cooked through and the sauce is melted.