saucy lemon up a lazy chicken

Name: Saucy Lemon up a Lazy Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: ## FOR THE CHICKEN BREAST; 1/2 large bone-in chicken breast, bone removed and pounded to 1/4 inch; - salt and pepper; 3 tablespoon(s) evoo; slice(s) of good quality parmesan cheese, shaved in long strips; 1 cup(s) or so of some good quality crackers with herbs, crushed into crumbs; ## FOR THE SAUCE; 5 tablespoon(s) unsalted butter, divided 3 and 2; 1/2 cup(s) good quality white wine; 1 tablespoon(s) minced shallot; 1 large clove garlic, micro-planed; 1 - juice of a lemon, more or less to taste; 1/4 cup(s) chicken stock or beef; 2/3 cup(s) cream; 2 tablespoon(s) parsley, well chopped

(1 RATING)

71 Pinches 1 Photo

Sherry Peyton

Las Cruces, NM

Updated on Mar 8, 2012

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.

Rate

prep time 20 Min

cook time 20 Min

method ---

yield 2 serving(s)

Ingredients

FOR THE CHICKEN BREAST
1/2 large bone-in chicken breast, bone removed and pounded to 1/4 inch
- salt and pepper
3 tablespoons evoo
slice of good quality parmesan cheese, shaved in long strips
1 cup or so of some good quality crackers with herbs, crushed into crumbs
FOR THE SAUCE
5 tablespoons unsalted butter, divided 3 and 2
1/2 cup good quality white wine
1 tablespoon minced shallot
1 large clove garlic, micro-planed
1 - juice of a lemon, more or less to taste
1/4 cup chicken stock or beef
2/3 cup cream
2 tablespoons parsley, well chopped

How To Make saucy lemon up a lazy chicken

Step 1

season 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.

Step 2

Lay strips of parmesan on the fillets, and then cover with crumbs. Set in a 250 oven for at least 15 minutes.
Step 3

Make 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.
Step 4

Start 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)
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