Parmesan Chicken with a Green Onion-Lemon Sauce
Plan Z Phase: This is a Z3 (ZReboot) recipe. This makes for a beautiful, crusty chicken with a tangy, yet simple sauce. Easy meal for a weeknight but fancy enough for guests.
Servings: Serves 4
Ingredients:
- ¼ cup of panko bread crumbs (or grind bread crumbs from Melba toast)
- 1 egg
- 1 cup of shredded parmesan
- 4 skinless chicken breast halves pounded to a thickness of ¼”
- 4 Tbl of butter or ghee, divided
- 2 Tbl of olive oil
- 2 bunches of green onions cut into small bits. White and light green parts only
- ½ cup of organic chicken broth
- juice of 1 small lemon (or to taste)
Instructions:
Place the breadcrumbs and shredded parmesan on a dinner plate. Stir them with your hand to combine.
On another dinner plate stir the egg with a fork to break it up.
Melt 2 Tbl of butter and the olive oil in a large sauté pan on medium to medium-high.
Dip the chicken breasts each in the egg and then into the crumb/Parmesan mixture to coat them on both sides. Place in the sauté pan and brown them on each side. You don’t need to cook them through, just bring them to a nice, golden brown.
Transfer the browned chicken pieces to an oven-proof pan and bake for 20 minutes at 350 degrees or until the chicken shows no pink in the middle.
While the chicken is baking you can make your sauce.
In a small sauté pan add the other two Tbl of butter and melt it. Add the green onions and sauté on medium for just a minute to loosen them up. Add the chicken broth and turn up to a low boil and let the sauce liquid reduce by half. Then add the lemon juice and heat. Taste the sauce to see if it’s to your liking. If you want the sauce to be more buttery you can add another Tbl of butter.
To plate it, place the chicken on the plate and on one side, or down the middle spread on some of the sauce. I leave much of the chicken without the sauce drizzled on it because I love the crunchy texture of the chicken. If the sauce is poured over the whole top it will take away that crunchiness.
Enjoy!
Cheers,