Lemon Chicken with BEST Lemon Butter Sauce

Ingredients · for 4 (scales to your household)

• 1 1/2 lb Chicken breast, patted dry $10.21
• 1 Tbsp Olive oil $0.18
• 1 Tbsp Parsley, to garnish (optional) $0.10
• 1/2 Lemon, sliced for garnish (optional) $0.54
• 2 Eggs $0.81
• 1 Garlic clove, minced (for chicken) $0.03
• 1/2 tsp Italian seasoning $0.04
• 1/2 tsp Salt $0.03
• 1/4 tsp Ground black pepper (for chicken) $0.03
• 1 cup Parmesan cheese, grated $2.70
• 3 Tbsp All-purpose flour $0.05
• 8 Tbsp Butter $1.62
• 2 Garlic cloves, minced (for sauce) $0.06
• 1/4 cup Lemon juice $0.89
• 1/4 cup Chicken broth $0.13
• 1/4 tsp Ground black pepper (for sauce) $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
3. In a large non-stick skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

Per serving