Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
Nutrition Facts
Lemon Chicken with BEST Lemon Butter Sauce
Amount per Serving
Calories
560
% Daily Value*
Fat
38
g
58
%
Saturated Fat
20
g
125
%
Cholesterol
273
mg
91
%
Sodium
1109
mg
48
%
Potassium
738
mg
21
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
46
g
92
%
Vitamin A
1105
IU
22
%
Vitamin C
17
mg
21
%
Calcium
322
mg
32
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.