This was pretty good, but I made some changes: 4 skinless, boneless chicken breasts, pounded and each cut in half (or pork cutlets, pounded); 1 egg; 3 Tbsp lemon juice; 1/2 cup AP flour; 1/2 tsp garlic powder; 1/4 tsp paprika; 1/8 tsp AP seasoning; 1/8 tsp onion powder; 1/4 cup butter; 1/2 cup chicken broth; 1 garlic clove, minced; Pinch of sugar. Optional: 1 Tbsp cornstarch; Parsley to taste. 1) In a shallow dish, beat the egg and 1 Tbsp of the lemon juice together. Set aside. 2) In another shallow dish, mix together flour, garlic powder, paprika, all-purpose seasoning, and onion powder. Dip the chicken in the flour mixture, tap off excess. Dip into egg mixture, then again in the flour mixture--coat well. 3) In a large skillet, melt butter over medium-high heat and brown the coated chicken pieces. NOTE: If the chicken is finished cooking before the sauce is ready, place them in a 250ºF oven to keep warm. 4) Meanwhile, heat chicken broth, and then add the remaining 2 Tbsp of lemon juice and a pinch of sugar. Once sugar is dissolved, add minced garlic and stir for at least 30 seconds. NOTE: If serving with angel hair pasta, double this sauce, reserving 1/4 cup cool chicken broth. Add 1 Tbsp cornstarch to cool broth and stir until dissolved. Add mixture to sauce just after garlic and stir until slightly thickened. 5) Pour sauce into skillet (or add chicken to sauce) and coat chicken. Sprinkle on dried parsley or minced fresh parsley to taste. Serve immediately.
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