Chicken with Lemon Cream Sauce

Crispy chicken slathered in a lemony cream sauce. Yum!

Ingredients

• 1 pound boneless chicken breasts, pounded thin

• 1 cup flour

• 1 cup Italian bread crumbs

• 2 eggs

• 1 lemon, juiced

• 1 lemon, sliced

• 1/2 cup cream

• 1/4 cup chicken stock

• 4 tablespoons butter

• 2 tablespoons Nocellara del Belice Olive Oil (or any varietal)

• 2 teaspoons salt

• 1 teaspoon pepper

Instructions

1. Heat the oven to 350 degrees.

2. Add flour, breadcrumbs, and eggs to each of three shallow dishes. Season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Coat the chicken with flour, egg, then breadcrumbs.

3. Heat olive oil and 2 tablespoons butter in a large saute pan over medium heat. Add the chicken and cook for about 5 minutes per side until golden brown on each side. Transfer the chicken to a sheet pan and bake for about 10 minutes until cooked through.

4. Meanwhile make the lemon cream sauce. Wipe the saute pan clean and add the remaining butter. Once the butter is melted add the lemon juice and chicken stock. Add a pinch of salt and pepper. Simmer for a few minutes until slightly reduced then add the cream and whisk to mix well. Add the lemon slices.

5. When the chicken is cooked through remove from the oven, transfer to a serving platter and top with the sauce.

Takes 25 minutes

Serves 4