Crunchy lemon herbed chicken

Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 4

4tsp unsalted butter (half chilled), divided
¼ cup of Lemon juice, plus zest of one Lemon
1tsp fresh chopped oregano
1tsp fresh chopped basil
1tsp fresh chopped thyme
½ cup bread crumbs
1 egg yolk
3tsp water (1 T for the egg wash, 2 T for the finishing of
the sauce)
6 (2-oz) boneless chicken pieces

To garnish
Diced red bell peppers
Lemon slices
Bunches of parsley
Finely diced shallots
Finely sliced scallion

-Preheat 2tsp of butter on medium – low heat. Add zest of one Lemon and half the herbs to bread crumbs, save the rest for lemon sauce. Beat egg yolk with 1tsp water. -Place chicken tenders between two pieces of plastic wrap and pound with small groove side of mallet unit thin, but not ripped. Dip chicken in egg was mixture then in herbed bread crumb mixture until coated.

Place breaded chicken in saute pan with melted butter only after increasing heat to medium. Cook chicken, approximately 2 to 3 minutes each side. Remove chicken and place on sheet tray to rest. -In same pan, add remaining herbs, water, and lemon juice, then heat until simmering. Turn off heat; cube remaining 2tsp chilled butter and add to sauce (stir vigorously). Slice the chicken on the bias. Place sliced chicken on a plate, pour the sauce over the top, and add garnishes.

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Volume 4 Issue 40 | Dallas | Oct 14

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