Archibald’s Lemon Garlic Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Found in the Salt Lake Tribune. Ingredients:
8 boneless skinless chicken breast halves |
3 cups panko breadcrumbs |
6 eggs |
1 cup all-purpose flour |
3 -4 tablespoons butter |
5 -6 garlic cloves, minced |
2 cups chicken broth |
1/2 cup fresh lemon juice |
1/2 cup butter |
1/4 cup cornstarch |
fresh basil |
salt and pepper, to taste |
Directions:
1. Place chicken pieces between wax paper, flatten with a mallet. Place flour in a shallow bowl. Place eggs in a separate bowl and beat until combined. In a third bowl, add breadcrumbs. Coat both sides of chicken with flour, shake off excess. Dip in egg and coat with breadcrumbs. Place on a piece of wax paper. Repeat with remaining pieces.
2. Melt butter in a large frying pan over medium heat. Add garlic. Place coated chicken pieces in pan (you may have to do this in batches). Cook until golden brown, 4 to 5 minutes. Turn and cook another 4 to 5 minutes or until golden and cooked through. Remove from pan. Cover and keep warm.
3. For lemon sauce, combine broth, lemon juice and butter in a saucepan over medium heat. Bring to a boil. Dissolve cornstarch in a small amount of cold water until smooth. Gradually pour cornstarch into hot liquid, stirring until it boils. Cook one minute until thickened. Remove from heat. Stir in fresh basil. Season with salt and pepper.
4. To serve, place one chicken breast on each plate. Top with lemon sauce.
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