Saturday, January 15, 2011
Lemon Creme Chicken
I found this recipe on on http://www.yourhomebasedmom.com and we all loved it!
4 skinless, boneless chicken breasts
2 eggs, beaten with a tbsp of water
1/2 cup flour
1/2 cup bread crumbs
1 tbsp capers
2 cloves garlic, minced
2 lemons, juiced
2 cups heavy cream
2 cups chicken stock
Salt & pepper
Parmesan cheese, freshly grated (about 1/2 – 1 cup)
2 tbsp Olive oil
6 tbsp Butter, divided
Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & butter.
If using mushrooms, wash and slice them.
Pound each chicken breast until flat and even, about 1/2 inch thick. Season both sides with salt & pepper. Grate or shave a generous amount (about 1/2 cup)of the Parmesan with a vegetable peeler or grater and add into the bread crumbs and toss together. Save some Parmesan for the sauce.
Using 3 plates or pie tins fill one with flour, one with beaten egg and one with bread crumbs with shaved Parmesan. Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last.
Place coated chicken breasts into a preheated skillet with olive oil and melted butter. Brown 2-3 minutes on both sides. Remove from skillet and place into casserole dish. Then place in preheated oven for 20 minutes. Do not overcook or the chicken will be tough.
Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown. Add capers and garlic to mixture. Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan. Simmer for 5 minutes. Add 2 more tbsp butter and the heavy cream. Mix together well and turn to low. Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon. Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts.
After removing the chicken from the oven place on a serving platter. Pour the creme sauce over top and serve.