Favorite Lemon Chicken Recipe
Print

Favorite Lemon Chicken Recipe

Recipe by BevCourse: DinnerCuisine: Northern ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

This is our family’s favorite lemon chicken recipe!  Not only is it a healthy chicken dish, but it’s delicious and perfect for a special family dinner or for entertaining guests.  This will please any palate, including children.  Lemon chicken goes very well with steamed broccoli or asparagus and kasha (buckwheat groats) or angel hair pasta.   You can garnish the serving platter with thin slices of lemon for a pretty presentation.

Ingredients

  • 2 boneless, skinless chicken breasts, washed and patted dry

  • 1 large egg, beaten

  • 1 cup unseasoned bread crumbs mixed with 1/2 tsp Himalayan salt

  • 1/2 cup extra virgin olive oil

  • 2 cups unsalted chicken broth (preferably homemade chicken broth)

  • 2 TBSP fresh squeezed lemon juice

  • ½ - 1 tsp Pink Himalayan Salt, to taste

  • Cornstarch paste: 2 TBSP cornstarch mixed with 4 TBSP water in a small bowl

  • 3 TBSP fresh parsley, minced (optional)

Directions

  • Fillet the chicken breast into thin slices, approximately 1/8” thick using a thin sharp filleting knife.
  • Lay the chicken pieces in a single layer inside a large Zip Lok bag. Close the bag tightly. Pound the chicken pieces until a uniform thickness.
  • Beat the egg in a small bowl; pour the bread crumbs onto a large plate. Stir in ½ tsp salt into the bread crumbs.
  • Dip one of the pieces of chicken into the egg and then coat it evenly with the bread crumbs.
  • Heat the olive oil in a frying pan at medium-high heat.
  • Sauté the chicken in the frying pan until golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a large plate.
  • When all of the chicken has been removed from the pan, pour the chicken broth into the pan.
  • Bring to a low boil. Quickly stir in the lemon juice, ½ tsp salt and cornstarch paste. Add the chicken pieces and stir to coat well.
  • Cover the pan and lower the heat to a low boil. Cook for 4-5 minutes until broth has thickened and coats the chicken. Be careful not to thicken the sauce too much.
  • Turn off the burner and remove the pan from the burner. Remove the cover and sprinkle the chicken with parsley before serving.
  • Serve on a bed of angel hair pasta and steamed broccoli or asparagus. Garnish with thin slices of lemon.

Notes

  • It is best to serve this dish fresh, however it does freeze well.