Chicken With Lemon Herb

By Susan52

Ingredients

• Sauce:
• 4 boneless skinless chicken breasts
• 1/2 cup cream or evaporated milk
• 1-1 1/2 cups unseasoned bread crumbs (see NOTES)
• 2 tbs olive oil
• 2 tbs butter
• 2 tbs lemon juice
• 1 tsp grated lemon zest
• 1 1/2 tbs flour
• 2 sprigs fresh thyme or scant 1/8 tsp
• 1 cup heavy cream
• 1/2 cup milk
• 2 tbs chopped fresh parsley or 1 tbs dried
• 1 tbs parmesan cheese
• 1/2 tsp salt
• 1 tsp sugar (optional)
• 1 tsp garlic powder
• 1/4 tsp white pepper

Details

Servings 4
Preparation time 10mins
Adapted from bakeatmidnite.com

Preparation

Step 1

Using a meat mallet, pound chicken breast between 2 sheets of plastic wrap or waxed paper until it's ¼-inch thickness.

Dip each chicken breast in the cream or evaporated milk.

Dredge with breadcrumbs.

Heat oil in a large heavy skillet over medium heat and brown chicken well on each side. Pounding the chicken down makes it cook fast so it should be done and safe to eat after browning, but always test with a meat thermometer to be safe.

Remove chicken from the pan; set aside and keep warm. Wipe the skillet with a paper towel.

Return skillet to heat and melt the butter for the sauce.

Add the flour and stir well so there are no lumps.

Add the lemon juice, lemon zest and thyme. Cook for about 3 minutes.

Gradually add the cream and milk, whisking constantly so the sauce remains smooth.

Add the salt, garlic powder, pepper, sugar (if using), Parmesan cheese and the parsley. Stir well to combine. Simmer over low heat for 3-5 minutes.

If sauce is too thick for your liking, thin with additional milk.

You can return the chicken to the skillet if you wish so the sauce coats the chicken. Otherwise, place chicken on a serving platter and drizzle with some sauce. Serve additional sauce on the side.