The Guardian

Friday, April 26, 2013

Lemon Chicken



 
Lemon Chicken
 
 
Sorry I haven't posted lately like I did in the beginning but last week was in the  "I'm not cooking this week" mood....hahaha....But when I post --They are all my recipes and I actually cooked everything....I decided to make a simple dish tonight for dinner. I had about 45 minutes to get something together so I did a little extra with the chicken. I dipped them in an egg wash and flour and added the Sliced Baby Portabella mushrooms. It turned out really good. 
PS- I made this dish with a side of boiled Broccoli with olive oil and lemon and Instant Polenta made with Chicken Broth! It really was a great meal! :) I hope you enjoy!!
 
 
Ingredients:
 
2 pounds of boneless chicken breast sliced into cutlet pieces ( Its more economical that way)
2 eggs
salt and pepper to taste
1 large package of Portabella Mushrooms sliced
3 scallions cleaned, trimmed & diced
2 Tablespoons of butter
3Tablespoons of Olive Oil
2 cup of white all purpose Flour
A handful of chopped fresh Parsley
1 Whole lemon and 2 teaspoons of Lemon Juice
1/2 cup chicken broth
1 Teaspoon of Lowery's garlic salt or lemon pepper
1/4 cup of Heavy cream (Optional)
 
Directions:
 
After you clean and cut the chicken salt and pepper both sided and place aside. Take the two eggs and place them in a bowl and beat with a dash of salt, pepper and Lowery's. Mix well then add chicken pieces until all chicken is covered completely in an egg wash. Set aside. Take flour and add it to a flat dish. Flour all the chicken and set aside. Take a non-stick frying pan an add the butter and olive oil heat on medium heat until butter is melted, not browned!! . Fry the chicken until the chicken has a golden color. It does not have to be cooked all the way. Once chicken is finished place it on a separate dish. Continue until all the chicken is fried.
If you have to add more butter or oil do so now. Add the sliced Mushrooms and diced Scallions to the same frying pan.Saute until mushrooms are soft and cooked. Put mushrooms on a separate dish. Place chicken back into the same frying pan and add the mushrooms on top. Add the chicken broth and lemon juice and let simmer on medium-low heat until cooked. You could add a splash of heavy cream at this point if you'd like. Once chicken is cooked add fresh parsley and let simmer for another five minutes. To serve add sliced lemon for garnish. This dish is can be placed served and pasta of your choice or served alone with some mashed potatoes on the side and Veggie of your choice. Enjoy!!