Lemon Butter Chicken

DSC_0670

Reduce, Reuse, Recycle.  A great time to Reduce cooking time during the week, is to Reuse some components of other dishes.  The best part about this chicken dish, is that it is totally different than it’s Recycled counterpart.  The sauce in this recipe is made almost entirely from the broth in Mussels Two Ways: French Style!  Though this dish is quick and easy to make, be sure to keep that secret to yourself – your friends will never know.

4 thin Chicken Breasts

1/2 c of Flour

1/2 c. Bread Crumbs

3 large Eggs

5 Tbsp. Olive Oil

4 Tbsp. of Butter

4 Tbsp. of Flour

2  c. of  Mussels Two Ways: French Style Broth

2 Tbsp. chopped Parsley

Salt

Pepper

Lemon Butter Chicken

Preheat oven to 350* In a bowl, beat the Eggs and set aside.  On a large dish, mix the Bread Crumbs and 1/2 c. Flour together.  Season the Chicken Breasts with Salt and Pepper, then dip the Chicken in the Egg mixture and then coat the Chicken in the Bread Crumb/ Flour mixture.  Set the breaded Chicken aside.  In a large frying pan, add the Olive Oil and heat.  Once the Oil is hot, add the Chicken to the pan and cook for about 4 minutes per side or until the coating is golden brown.  Once the Chicken is cooked, place it in a baking dish. Wipe the pan of any additional burnt Oil, no need to wash the pan since we still want some of the flavors of the Chicken in the Oil.  Add the Butter to the pan and let it melt.  Add the flour to the butter and cook, whisking constantly, until a golden brown.  Start by adding 1/2 c. of the Broth to the mixture, again, whisking constantly. Continue to add the Broth in 1/2 c. increments until the sauce attains desired thickness (about that of a pasta sauce). Once this is complete, pour the sauce over the Chicken and bake for 7-10 minutes until the Chicken has absorbed part of the sauce.  Plate and garnish with some Parsley.

Fork It.

A & O