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Categories:
chicken breadcrumbs eggs flour butter garlic chicken broth lemon juice butter cornstarch fresh basil salt
Viewed: 8 - Published at: 3 years agoIngredients
- 8 boneless skinless chicken breast halves
- 3 cups panko breadcrumbs
- 6 eggs
- 1 cup all-purpose flour
- 3 -4 tablespoons butter
- 5 -6 garlic cloves, minced
- 2 cups chicken broth
- 12 cup fresh lemon juice
- 12 cup butter
- 14 cup cornstarch
- fresh basil
- salt and pepper, to taste
Method
- Place chicken pieces between wax paper, flatten with a mallet.
- Place flour in a shallow bowl.
- Place eggs in a separate bowl and beat until combined.
- In a third bowl, add breadcrumbs.
- Coat both sides of chicken with flour, shake off excess.
- Dip in egg and coat with breadcrumbs.
- Place on a piece of wax paper.
- Repeat with remaining pieces.
- Melt butter in a large frying pan over medium heat.
- Add garlic.
- Place coated chicken pieces in pan (you may have to do this in batches).
- Cook until golden brown, 4 to 5 minutes.
- Turn and cook another 4 to 5 minutes or until golden and cooked through.
- Remove from pan.
- Cover and keep warm.
- For lemon sauce, combine broth, lemon juice and butter in a saucepan over medium heat.
- Bring to a boil.
- Dissolve cornstarch in a small amount of cold water until smooth.
- Gradually pour cornstarch into hot liquid, stirring until it boils.
- Cook one minute until thickened.
- Remove from heat.
- Stir in fresh basil.
- Season with salt and pepper.
- To serve, place one chicken breast on each plate.
- Top with lemon sauce.
