The real name of this one is Mary's Kick-@$$ Lemon Chicken, but we're going to keep it PG rated. Either way, Mary is right. It is pretty kick @$$.
We got this recipe as a hand-me down from a good friend (Mary, as you might have guessed). It's so easy, and so delicious. It's also a good one to multiply if you are having a big group over for dinner... but try it first for two!
We served it over simple white rice** with green beans that we sauteed in olive oil with a shake of salt, pepper and onion powder.
What you'll need:
-2 small chicken breasts
-1/2 cup flour + 1 tsp. flour
-1 tsp. dried parsley
-1/8 tsp onion powder
-1/8 tsp garlic powder
-2 tbsp. milk
-1 tbsp. butter
-1/2 cup dry white wine
-the juice from half a lemon
-1 clove garlic, minced
- olive oil
What to do:
Preheat oven to 375ºF. In a medium frying pan, heat enough olive oil to cover bottom.
Slice each chicken breast into half to have four thinner pieces. If the chicken is more than 1/4" thick, cover with wax paper and flatten with meat tenderizer.
In a wide, shallow bowl mix 1/2 cup of the flour with the parsley, onion powder and garlic powder. In a separate bowl, beat eggs and milk together.
Coat chicken in flour mixture. Next, coat in egg mixture. Fry chicken in olive oil for about 1 minute on each side. Place in baking dish.
In a saucepan, melt butter over low heat. Add the 1 tsp. flour and mix until turning light brown. Add wine and turn heat to medium high. Once boiling, add lemon juice and garlic and continue mixing for about 10 minutes or until mixture thickens slightly. Pour over chicken.
Bake for around 25 minutes, covered with aluminum foil. Twice during baking time, spoon sauce over top of chicken to moisten. When plating, be sure to pour excess sauce over chicken.
**Perfect rice for two: Bring 2 cups water to a boil in medium saucepan with a splash of olive oil and 1/4 tsp.salt. Add 2/3 cup rice, reduce heat to low and cover. Keep covered for 20 minutes or until rice is soft, stirring occasionally.