Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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½ cup all-purpose flour
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon black pepper
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½ teaspoon salt
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2 eggs, beaten
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2 tablespoons olive oil
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2 tablespoons butter
For the Lemon Butter Sauce:
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3 tablespoons butter
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2 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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2 tablespoons fresh lemon juice
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½ cup grated Parmesan cheese
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½ teaspoon black pepper
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½ teaspoon salt
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Optional garnish: chopped parsley
Instructions
Pound chicken breasts lightly until even thickness. Season with salt and black pepper.
In a shallow bowl, mix flour, Parmesan cheese, and garlic powder. In another bowl, beat the eggs.
Dip chicken breasts into the egg mixture, then coat in the flour-Parmesan mixture.
Heat olive oil and butter in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 30 seconds. Add chicken broth, cream, lemon juice, and Parmesan cheese. Simmer for 3–4 minutes until sauce thickens. Pour sauce over chicken before serving.
Notes
Do not overcrowd the pan when cooking the chicken. Cook in batches if needed to maintain a crispy crust.