Ingredients
- 1 1/2 pounds chicken breasts thinly sliced (approx. 6-8 breasts)
- 1 cup italian dressing
- 1/2 lemon juiced
- 1/2 cup flour
- 2 egg beaten
- 2 tablespoons butter
Lemon Cream Sauce
- 1 tablespoon butter
- 1 clove garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 lemon juiced
- 1 teaspoon pepper freshly ground
Servings:
Instructions
- Marinate chicken in italian dressing for 1-2 hours.
- Pull chicken out of dressing and spread out on a plate. Squeeze lemon over it.
- In a frying pay, melt the butter over medium heat.
- Dredge each piece of chicken in the flour, then dip in the eggs and place in the frying pan.
- Cook for 3-4 minutes on each side (until browned and cooked through). Be very careful when flipping the chicken so the breading does not fall off - a spatula works well. Remove the chicken from the pan when it is done.
- In the same pan, melt the tablespoon of butter and saute the garlic for about 30 seconds.
- Add the chicken stock and let cook until reduced by half. About 2 minutes.
- Add the cream, lemon juice, and pepper. Stir constantly until thickened. About 3-5 minutes.
- Pour the sauce over the chicken and serve.
Recipe Notes
Pictured with jambalaya and honey wheat cornbread muffins.
Share this Recipe