Author Adapted by Pam - For the Love of Cooking / Original by Natasha's Kitchen
Equipment
Large Nonstick Skillet
Wire Cooling Rack
Instant Read Thermometer
Ingredients
Egg Mixture:
2eggs, well-beaten
1clove of garlic, minced
Pinch of dried basil, to taste
Pinch of dried oregano, to taste
Pinch of crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
Parmesan Mixture:
1cupparmesan cheese, grated
3tbspflour
Pinch of garlic powder, to taste
Other Ingredients:
1lbchicken breasts, (about 2 large)
1tbspolive oil
Lemon Butter Sauce:
5tbsp cold butter, divided
2cloves of garlic, minced
¼cupchicken broth
¼cupfresh lemon juice**Plus lemon slices for garnish, if desired
Sea salt and freshly cracked pepper, to taste
1tbspfresh parsley, chopped
Instructions
In a bowl, whisk together the eggs, garlic, basil, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste until well combined.
In another bowl, combine the parmesan cheese, flour, and garlic powder and stir until well combined.
Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Dredge both sides of the chicken pieces, first in the parmesan mixture, next in the egg mixture, and lastly back in the parmesan mixture until evenly coated.
Place the coated chicken directly into the HOT skillet and cook for 4-5 minutes per side, or until crispy, golden, and cooked to 165 degrees on an instant-read thermometer. Side Note: Reduce the heat if they are browning too quickly.
Remove the chicken to a wire cooling rack. Wipe out the nonstick skillet with a paper towel and return to the stovetop over medium-high heat.
Add 3 tablespoons of butter to the skillet and cook until melted. Add the garlic and cook, stirring constantly for 30 seconds. Add the chicken broth and lemon juice and cook for 2 minutes. Add the remaining 2 tablespoons of cold butter and fresh parsley and whisk until well combined. Taste and season with sea salt and freshly cracked pepper, to taste.
Place the parmesan chicken on a serving plate then pour the lemon butter sauce evenly on top. Add sliced lemons for presentation, if desired. Serve immediately. Enjoy!