Parmesan Crusted Chicken Breasts with a Fresh Herb Sauce
Parmesan breaded chicken breasts. Ready in 30 mins.
Servings: 4
Ingredients
- 2 chicken breasts cut in half lengthwise
- 2 eggs
- Flour for dredging
- Garlic powder
- Salt & pepper
- 1/2 cup Italian breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh oregano chopped
Instructions
- Prepare three bowls: put eggs (and whisk them with a fork) in a bowl, flour in a bowl, and breadcrumbs and parmesan in the third bowl.
- Heat olive oil and half the butter in a skillet on medium heat.
- Prepare chicken by cutting them in half lengthwise (butterfly them then cut them so there's 4 pieces of chicken in total). Sprinkle them with garlic powder and salt and pepper, to taste.
- Dunk the chicken pieces one by one first in the flour, then the egg, and then the parmesan/breadcrumbs. Once all the pieces of chicken have been breaded, add them to the pan. Cook them for about five to seven minutes per side.
- While the chicken is cooking, chop the herbs.
- Once you've cooked the chicken, remove them to a plate and set aside.
- Add the Dijon mustard, remaining butter, lemon juice, water, and herbs to the skillet. Stir to ensure it's a consistent mixture.
- Add the chicken back into the pan and cook for a few more minutes until the sauce has slightly thickened and the chicken is cooked through. Take care not to overcook the chicken.
- Serve immediately with sauce drizzled on top of the chicken.