…make lemon chicken! I’ve been away in sunny California for a few days and it’s so nice to come back to this gorgeous springtime weather. I couldn’t wait to see what fun ingredients were featured in the new ad, and when I saw that both lemons and chicken are on special, I knew I had the perfect recipe to share! This lemon chicken is guaranteed to lift your spirits, and leave you dreaming of sunshine.
Although there are a few quick steps involved, this dish doesn’t take too long to pull together and is perfect for a busy week night. If any of your offspring are loitering around the kitchen looking bored, enlist their assistance in flattening the chicken breasts. Hand them a meat mallet (or a small saucepan) and let them go to town – unless of course, you need to vent your own aggressions – then by all means, save this fun step for yourself. I just got back from vacation, so my personal aggressions are at a seasonal low.
Common sense reminder: make sure all of your sous chefs wash their hands when they’re done helping out! I don’t want salmonella on my conscience today.
We like this chicken with buttered egg noodles or smashed redskin potatoes, and a big Greek salad on the side. Enjoy!
PANKO-CRUSTED LEMON CHICKEN
Source: adapted from epicurious.com
- 6 boneless, skinless chicken breast halves (Smart Chicken is on sale this week, 3/17/10 to 3/23/10)
- 5 T. lemon juice, divided (lemons are on sale this week)
- 2 eggs (Sparboe brand Grade A’s are on sale this week)
- 1 ¼ c. panko breadcrumbs (find these on the bottom shelf of the Asian aisle)
- ½ c. good-quality grated Parmesan cheese
- 2 t. grated lemon peel
- 4 T. butter (or equal parts butter and olive oil, which is what I always do)
- Lemon wedges and parsley sprigs for garnish, if desired
Place each chicken breast between sheets of wax paper and set them on a flat surface. Using a meat mallet or the bottom of a small saucepan, pound each breast to an even ½ inch thickness. Place the chicken in a shallow baking dish. Pour 4 tablespoons of lemon juice over chicken and turn to coat. Let stand 10 minutes.
Beat eggs with remaining 1 tablespoon of lemon juice in a medium bowl. Combine panko, Parmesan, and lemon peel in a shallow dish. Dip 1 chicken breast into the egg mixture. Dip into panko to coat; gently shake off excess. Season breasts with salt and pepper. Repeat with remaining chicken, egg mixture, and panko.
Melt 2 tablespoons butter in a heavy large skillet over medium high heat. When butter is hot, add two chicken breasts to skillet and sauté until golden brown and cooked through, about 2 minutes per side (don’t fiddle with them or scoot them around during this time, trust me!). Transfer chicken to a platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon of butter with each batch. Garnish platter with lemon wedges and parsley and serve.
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