Awesome Lemon Blast Garlic Chicken Breasts

Andy Anderson !

By
@ThePretentiousWichitaChef

I like garlic, and I love lemon, and when you pair them with some chicken breasts, it’s a delight for the taste buds.

Don't confuse this recipe with Chicken Piccata… Although it does have a lemon kick to it, the sauce has some other interesting ingredients that will make you stand up and take notice.

Well, are you ready… Let's get cooking.


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Rating:

Comments:

Serves:

2

Prep:

2 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

2 medium
chicken breasts, boneless, skinless
1/4 tsp
each of freshly ground black pepper, and kosher salt
1/2 c
panko breadcrumbs
1 Tbsp
fresh garlic, minced
1/4 tsp
thyme, dried
1/4 tsp
basil, dried
1 Tbsp
lemon zest, finely minced
3 Tbsp
lemon juice, freshly squeezed
2 Tbsp
fresh clover honey
2 Tbsp
grapeseed oil
1 tsp
hot sauce
1 tsp
rice wine vinegar
1/4 c
flour, all purpose
1 medium
egg
2 Tbsp
water

Directions Step-By-Step

1
Brine the chicken breasts.
2
Chef’s Note: Brining the chicken breasts will add flavor and moisture. In a large bowl take 1/2 gallon of water, and mix in 1/2 cup of salt (I like to add a cut and squeezed lemon). Immerse the breasts in the brining liquid, place in the fridge, and wait two hours. Remove from the brine, rinse, and pat dry.
3
While the chicken breasts are brining, combine the garlic, thyme, basil, and panko breadcrumbs in a shallow dish, or large bowl.
4
In a bowl, combine the lemon zest, and lemon juice, the clover honey, the hot sauce, and the rice wine vinegar, and set aside.

We'll be adding to the pan, later on.
5
Combine the salt and pepper to the flour, and then place in a shallow dish.
6
Whisk the egg and water together in a shallow dish.
7
Chef's Tip: I find pie plates an excellent dish to place your dredging ingredients in.
8
Dredge the brined chicken breasts through the flour.
9
Run them through the eggs, until coated.
10
Finally, dredge the chicken breasts through the panko mixture, and allow to sit for twenty minutes.
11
Chef’s Tip: If you have a cooling rack, place the chicken breasts on it. This will allow the panko breadcrumbs to completely set on the chicken breasts.
12
Add the grapeseed oil to a frying pan, over medium heat.
13
When the oil begins to shimmer, add the chicken breasts, and cook until browned on both sides, and cooked through, about 6 to 8 minutes per side.
14
Remove the chicken from the pan, cover, and reserve.
15
In the same pan, over medium heat, add the lemon/honey mixture, and cook until thickened, about 1 to 2 minutes should do the trick.
16
Return the chicken to the pan, and turn and coat with the lemon/honey mixture.
17
Serving Suggestion: I like serving this dish with some good mash potatoes, and some baby carrots. Enjoy.
18
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Fat