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Crispy Chicken with Lemon Cream Sauce

Thinly pounded breaded chicken breast sauteed to a crisp golden brown served with a lemon cream sauce.
4.62 from 18 votes
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Course Dinner
Servings 6

Ingredients
  

  • 4 boneless skinless chicken breasts
  • salt & pepper
  • 1/4 c flour heaping
  • 1 1/4 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • 2 tbsp water
  • 2 c panko bread crumbs
  • 1/4 c grated parmesan cheese heaping
  • olive oil

Lemon Cream Sauce

  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 2 c heavy whipping cream
  • 1/4 c lemon juice
  • 1/2 tbsp dijon mustard
  • 2 tbsp chicken stock
  • 1 tbsp salted butter
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Trim fat and gristle off chicken breasts.
  • Cut chicken breasts in half then butterfly the thick part of the breast (if it's thick enough). This will create up to 3 pieces of chicken per breast.
  • Pound to 1/4 inch thick.
  • Season chicken on both sides with salt and pepper.
  • In a shallow dish mix a heaping 1/4 c all-purpose flour, 1 1/4 tsp salt and 1 tsp pepper.
  • In another shallow dish mix 2 eggs with 2 tablespoons of water.
  • In a third shallow dish mix panko breadcrumbs and parmesan cheese.
  • Dredge chicken first in the seasoned flour on both sides followed by the eggs, making sure to shake off excess and finally the panko mixture.
  • Place coated chicken on a sheet pan and allow to sit in the fridge for at least an hour. This ensures the coating won't slide off during or after cooking.
  • Preheat a thin layer of olive oil in a pan just under medium heat.
  • Cook chicken breasts in batches for 3 minutes per side, adding oil as needed. Wipe out excess breadcrumb coating left behind, so it doesn't burn onto the next batch of chicken.
  • Place cooked chicken on a sheet pan lined with paper towels in a 200-degree oven to stay warm while the rest of the chicken cooks.
  • In a separate pan preheat olive oil just under medium heat while you mince your garlic.
  • Cook garlic 2 minutes in the oil before adding heavy whipping cream.
  • Thicken the heavy whipping cream for 10 minutes before adding lemon juice, Dijon mustard, chicken stock, butter, salt and pepper.
  • Cook sauce for 5 minutes.
  • Ladle sauce over chicken and serve with mashed potatoes.
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