Parmesan-Crusted Lemon Chicken
Ingredients:
| 3 | boneless chicken breasts |
| 2 | eggs |
| 1 | clove garlic, crushed |
| ¾ | cup grated Parmesan cheese |
| ¾ | cup plain bread crumbs |
| 2 | tablespoons oil |
Slice chicken breasts in half crosswise to make cutlets. Pound to an even thickness between sheets of wax paper. Beat eggs to a uniform consistency with garlic. In another bowl, mix together Parmesan and bread crumbs.
Heat oil in a large skillet over medium heat. Soak chicken in the egg mixture, then dredge through Parmesan mixture, coating thoroughly. In batches, cook chicken about 4 to 5 minutes per side until nicely browned and cooked through. Remove chicken.
Lemon Sauce:
| 3 | tablespoons butter |
| 2 | cloves garlic, minced |
| 2 | tablespoons flour |
| 1 | cup chicken broth |
| ½ | teaspoon oregano |
| ¼ | cup lemon juice |
| ¼ | teaspoon pepper |
Melt butter in the skillet. Add garlic and sauté about 30 seconds. Stir in the flour and cook about a minute. Add chicken broth, oregano, pepper, and lemon juice. Stir until thickened and bubbly. Return the chicken to the skillet. Turn to coat and simmer until heated through.