Chicken Christopher
A delightful dish featuring crispy chicken breasts served in a tangy garlic lemon sauce, perfect for special occasions and weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pounded to even thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs Beaten
- 1 cup breadcrumbs
- 2 tablespoons olive oil For frying
- 1/2 cup unsalted butter Divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Dredge each chicken breast in the flour, shaking off any excess, then dip it in the egg, and coat it in breadcrumbs. Press gently for an even coating.
Cooking
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the breaded chicken breasts and sear for about 3-4 minutes per side, until golden brown.
- Transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the remaining butter and minced garlic. Sauté until fragrant, about 1-2 minutes.
- Stir in the lemon juice and chicken stock, scraping any brown bits from the bottom. Let the sauce simmer for 3-4 minutes to reduce.
- Return the chicken to the skillet, spooning the sauce over each piece. Cook for an additional 5-7 minutes, or until fully cooked through (165°F internal temperature).
- Sprinkle the chopped parsley over the top before serving.
Notes
For extra flavor, marinate the chicken in lemon juice and garlic for at least 30 minutes before breading. Ensure oil is hot enough before adding chicken for a crispy coating.