Oh my, has grocery shopping turned into a disaster or what?!
My daughter has definitely entered the “terrible twos.” I just have to laugh at my younger self who thought “oh my child is so well behaved and won’t ever act like that”– WRONG! Yep, I’m the one (the very pregnant one) at the store who struggles at the entrance to shove her daughter’s kicking feet into the chair of the cart (so difficult when pregnant/weak with the tall Costco carts) and then attempts to ignore the screams and grabs of said child who is trying to stand up despite the seat belt restraint. If only fruit snacks took longer to eat… and every store didn’t carry Frozen merchandise (she can spot it 5 aisles away!).
But let’s talk about chicken! You already know that I’m a big advocate of pounding chicken (see here, here, and here). It’s therapeutic, cooks quicker and evenly, and seems to stay more moist (due to cooking evenly and for less time). This chicken stays extra moist because it has a coating of flour and an egg mixture which traps the juices and keeps them from leaking out. I’ve found that my daughter will only eat chicken (or other meats) if they are really tender and moist and this definitely made the cut!
- 2 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh flat leaf parsley
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cloves garlic minced
- 6 5-ounce boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 3 tablespoons fresh lemon juice
For the garnish:
- Lemon slices
- Parmesan cheese
In a shallow dish, mix eggs, parmesan, parsley, chicken broth, lemon juice, salt, pepper, and garlic together. Set aside.
In another shallow dish, place the flour.
Heat the oil in a large non-stick skillet over medium heat.
Place chicken breasts between 2 pieces of plastic wrap and use a meat mallet or rolling pin to pound chicken breasts to 1/4 inch thickness. Dredge both sides of each chicken breast in flour and then in the egg mixture. Place in the pan and cook for 4 minutes on each side or until done. (You may need to work in batches if your pan isn't big enough.) Once the chicken is done, melt the butter in the skillet and add the chicken broth and lemon juice. Boil for about 10 seconds and then remove from heat.
Place chicken on serving platter and top with the sauce. Garnish with lemon slices, fresh Parmesan, and parsley leaves.
Recipe Source: Cooking Light Complete Cookbook: A Fresh New Way to Cook