LEMON BUTTER CHICKEN PARMESAN yields 4 servings
4 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 cup AP flour
3 LARGE eggs
3/4 cups FINELY grated Parmesan cheese
3/4 cup homemade chicken stock
4 tablespoons butter
1 LARGE lemon, sliced
1/3 cup white wine
1/2 tablespoon dried parsley
- Preheat oven to 350°.
- Melt butter and avocado oil together in a large ovenproof skillet over medium heat.
- Set up a dredge station with the flour in one bowl, eggs in another and the cheese in a third bowl.
- Tenderize the chicken if necessary.
- Dredge chicken breasts through the flour and then dunk it in the egg, draining off excess egg mixture before dredging in the cheese.
- Add chicken pieces to skillet without crowding and sear 2-3 minutes per side.
- Melt the butter in a small sauce pan.
- Add lemon juice and lemons, discarding all seeds.
- Add white wine and parsley, allowing mixture to come to a SLOW boil.
- Whisk in chicken stock and pour entire mixture over chicken breasts in the skillet.
- Cover and bake for about 20 minutes.
- Serve with pasta or rice.