Lemon Chicken with Lemon Butter Sauce

INGREDIENTS:

For Parmesan Crusted Chicken:
1 1/2 lb chicken breast, (2 large), patted dry
1 Tbsp olive oil, to sauté
1 Tbsp parsley, for garnish (optional)
1/2 lemon, sliced for garnish (optional)
For the Egg Mixture:
2 large eggs
1 garlic clove, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper

DIRECTIONS:

Slice the chicken breasts in half lengthwise. Flatten with a meat mallet to even thickness.
Whisk the egg mixture ingredients in a bowl. Combine the Parmesan breading ingredients in another
bowl. Dip each chicken piece first into the egg mixture, then coat in the Parmesan mixture.
Heat olive oil in a large skillet over medium. Cook the chicken for 4-5 minutes per side until golden and
cooked through. Adjust heat as necessary to prevent over-browning.
For the sauce, melt butter with garlic in a saucepan until fragrant. Stir in chicken broth, lemon juice, and
pepper, and simmer for 2 minutes.
Drizzle sauce over chicken, garnish with lemon slices and parsley if using.