Lemon Chicken

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Lemon chicken is one of those favorite family dinners in my house. When I’m not sure what to make for dinner, when I need to fill in a night on our meal plan, when I need something to make with chicken or when I need something comforting-  this is my absolute go-to.

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It was a childhood favorite, and now I’m just glad my hubby has adopted it and allowed it to be such a favorite in our home. I’m still working on the 2 year old though, she just eats the pasta. For now. #priorities #mommygoals

This dish has really morphed over the years.

It started out a chicken tenders dusted in flour and pan “fried.” I don’t even remember what we served with it- just goes to show I didn’t eat many veggies back then either (so I’ll cut the daughter some slack).

Then I remember my mom taking some extra steps by adding an egg wash and a bread crumb station to the chicken prep, but that was only if there was enough time and energy that even for this. Perhaps this happened on the rare occasion I actually helped her cook?

And then when I was in college, I came home to this being served over spaghetti and topped with diced red onion, avocado, and parsley.

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And now it’s served with roasted brussels sprouts (favorite) or broccoli with some fun-shaped pasta. And I’ll be honest, this is the one example where I don’t always eat whole grains. #truth #dietitianconfession

 

I chose not to make this dish more elaborate and rename it. It’s beautiful, simple, and delicious just the way it is.

Lemon Chicken

Serves: 4-6

Ingredients:

1/4 cup flour

1 egg, beaten + 1 tablespoon water

1/2 cup whole wheat bread crumbs

4 thin slices chicken breasts

2 lemons, separated

1 tablespoon olive oil

1 tablespoon butter

Directions:

Create a dredging station with 3 shallow containers. In one put the flour, another the egg wash, and the third the bread crumbs. Lightly coat each chicken breast in each station starting with the flour, then the egg, then the bread crumbs.

In a large non-stick skillet, warm the olive oil and butter over medium heat. Cook the chicken until lightly browned and cooked through (about 2-3 minutes on the first side and another minute or two on the second side- depending on the thickness of the chicken). As it’s cooking, squeeze on about 1/4 of the lemon juice onto each chicken breast. Repeat on the second side for a more desired lemony flavor (omit if someone doesn’t want an overpowering lemon flavor).

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Serve with roasted brussels sprouts and cooked pasta.

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Recently, I made the recipe with the sides ahead of time, and then layered everything in a casserole dish for covering with aluminum foil and reheating before dinner. It turned out great and was a wonderful way to not rush and scramble to make dinner, no matter how easy it is!

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Hope you love and go to this dish as often as we do!

xo,

Becca

 

 

 

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