Try this Lemon Parmesan Chicken recipe, or contribute your own.
Suggest a better descriptionLemon Butter Sauce: In the large nonstick skillet, add 3T butter and warm it on medium-high heat. When it is melted add in the garlic and stir around until fragrant. Add fresh lemon juice, lemon zest, and fresh minced parsley. Simmer on medium-low heat for 3-5 minutes or until slightly reduced. Add freshly cracked pepper. Transfer to a dish and set aside.
In three separate bowl, add flour to the first and 3T melted butter to the second. In the last, combine paprika, Italian seasoning, dried parsley, 1-1/2 teaspoon minced garlic, Parmesan cheese, and Panko. Remove any fat from the chicken breasts. Butterfly the breasts and then cut exactly in half (so you have 4 thin breasts). Pound the halves to even thickness. Generously salt and pepper both sides of each chicken breast.
Dredge the chicken in the flour, then the melted butter, and then the Parmesan mixture. If you have leftover butter and Parmesan mixture, dip the chicken in both again (you shouldn't have any leftover of either and double breading is delicious!)
In the same skillet, over medium-high heat add olive oil. Cook breaded chicken breasts for 3-5 minutes, flip and cook for another 3-5 minutes or until chicken registers 165 degrees F on a meat thermometer. (If it's browning too fast and not cooking in the inside, the heat is too high.) Place chicken on a plate and tent with foil.
Meanwhile, while the chicken is cooking, prepare the green beans by cleaning and trimming them. Thinly slice a lemon.
Add the prepared green beans and a bit of olive oil to the skillet. Season with salt and pepper and cook over medium heat until crisp tender (about 5-8 minutes). Add lemon slices and remaining 1/2 teaspoon garlic in for the last 1-2 minutes.
Add the chicken back into the skillet and serve immediately with the prepared lemon butter sauce (dip the chicken as you are enjoying -- don't pour the sauce over the chicken or it will become soggy). If desired garnish the chicken with 1 more tablespoon parsley. The lemons are just to infuse with more lemon flavor and not necessarily to be eaten.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 532 | ||
Calories from Fat: 269 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.9g | 40 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 119.7mg | 37 % | |
Sodium 1180mg | 41 % | |
Potassium 484.3mg | 13 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 32.7g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 532
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