Born of a laziness to get out the usual flour, egg, crumb set up but wanting it to taste fabulous! I ended up with this method and then paired it with a white wine lemon cream sauce. Add some fresh steamed asparagus and noodles, and it was a feast even a no-frills husband begged me to make again soon.
1season the chicken with salt and pepper. Heat the EVOO in a saute pan. When hot, sear the chicken until brown, turn, brown, reduce and cook until done. Remove to a baking dish lined with foil.
2Lay strips of parmesan on the fillets, and then cover with crumbs. Set in a 250 oven for at least 15 minutes.
3Make the sauce. Heat 3 tables of the butter, and add the shallots and garlic. Add the white wine and bring to boil, until reduced by about half. Add the cream, pepper, and chicken stock (I used beef because I had some open and it worked fine). Bring just shy of a boil, stirring until completed mixed.
4Start squeezing in your lemon juice, tasting as you go until it reaches the right tartness for you. I used a whole lemon of medium size. Then add the two tablespoons of butter, diced. Check for salt. Serve with a ladle to dress your chicken fillets and veggies (I had it with asparagus which loves lemon, and noodles)