Ingredients
- 4 boneless skinless chicken breasts (pounded to about 1/2 thickness)
- 2 tablespoons Dijon mustard
- 2 large eggs
- 1 cup dry breadcrumbs
- 1/4 teaspoon poultry seasoning (or to taste)
- 2 to 4 teaspoons garlic powder
- 1/2 to 1 teaspoon seasoned salt
- 1/4 to 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper (can omit but good to add)
- 1 to 2 tablespoons oil (olive oil for frying)
- LEMON GLAZE
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 4 to 5 lemon slices (sliced thin)
- Fresh parsley, chopped
How to Make
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Step 1: In a shallow bowl whisk together mustard and eggs; set aside.
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Step 2: In another shallow bowl combine the dry bread crumbs with poultry seasoning, garlic powder, 1/2 teaspoon each seasoning salt and black pepper and 1/8 teaspoon cayenne pepper.
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Step 3: Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhere the crumbs to the breast.
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Step 4: Heat the olive oil in a skillet over medium heat.
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Step 5: Add in the chicken and cook for about 5 minutes on each side, or until cooked through; remove and transfer to a plate to keep warm.
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Step 6: For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt; bring to a boil scraping any brown bits from the pan.
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Step 7: Add in lemon slices and parsley; mix to combine for about 1 minute, then spoon glaze over chicken.
We hope you enjoy this recipe!
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