Lemon Chicken

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Servings: servings

Calories: 443cal

Equipment

Ingredients

1 ½ pounds boneless skinless chicken breast
½ cup all purpose flour
½ cup panko breadcrumbs
2 teaspoons garlic salt
1 teaspoon lemon pepper
1 large egg
4 Tablespoons unsalted butter
1 Tablespoon minced garlic
1 teaspoon Better than Bouillon chicken base
¼ cup lemon juice juice from about 1 1/4 lemons
1 Tablespoon cornstarch
¼ cup water
oil for frying such as vegetable, canola, or peanut

Instructions

Trim chicken breasts and pound them with a meat mallet to achieve an even thickness.
1 1/2 pounds boneless skinless chicken breast
To one of the breading trays add flour, panko bread crumbs, garlic salt, and lemon pepper. Stir to combine well.
1/2 cup all purpose flour, 1/2 cup panko breadcrumbs, 2 teaspoons garlic salt, 1 teaspoon lemon pepper
To the second breading tray add the egg and a tablespoon of water. Whisk well.
1 large egg
Place chicken breast into egg mixture and coat on both sides. Lift and allow excess to drip off before placing in the flour mixture.
Turn the chicken over and gently press to coat.
To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.
Cook chicken in hot oil until both sides are nicely browned and the internal temperature reaches 165 F. Move chicken to a wire rack to rest while you make the sauce.
In a saucepan over medium-high heat, melt butter.
4 Tablespoons unsalted butter
Add minced garlic and saute for 1 minute.
1 Tablespoon minced garlic
Add the chicken base and lemon juice and bring to a boil.
1 teaspoon Better than Bouillon chicken base, 1/4 cup lemon juice
Make a slurry by combining the cornstarch and water. Add to the saucepan and continue cooking until the sauce begins to thicken.
1 Tablespoon cornstarch, 1/4 cup water
Drizzle sauce over chicken and serve.
If you know you will have leftovers when serving, I would suggest keeping the chicken separate from the sauce so it does not get soggy.
Optional - you can place the chicken back into a clean skillet and add the sauce. Simmer for a few minutes to heat through.

Author: Amanda Davis

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Notes

We use a concentrated buillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time8

Total Time28

Nutrition