My favorite son-in-law, Brent Ham, cooked dinner for us last week and it was really good. So good that I asked for the recipe and pretty much followed it, which is highly unusual for me. I call it Brent’s Chicken in Lemon Sauce. If you try this, it will become a regular entrée in your home menu arsenal.
The recipe calls for 2 (adjust the recipe amount proportionately for 4 or 8) chicken breast halves, about 4 inches thick, and then pound them to ¼-inch thickness. I simply took a breast portion and cut it across – in half – with a filet knife and skipped the pounding. You can also use the thinner cut chicken tenderloins. When chicken is thinner, it cooks quicker. The quicker you cook it, the less chance of it becoming dry and tough. But pound away if you want.
In a bowl, combine 1 egg with 2 T dry white wine, 2 T lemon juice, 1 minced garlic clove and a dash or two of red pepper sauce. In a separate bowl, combine ½ C flour, ½ C grated parmesan cheese, 1 t dry parsley (or ¼ C fresh if you have it) and ½ t salt. Coat the chicken with flour mixture, dip in the egg wash, then coat again in the flour. Brown the chicken breast portions in 1½ t olive oil for 4 to 5 minutes per side (until golden brown) flip and repeat. Remove and keep warm. In the same pan, add 1 ½ T olive oil melt 2 T butter, 2 T lemon juice, 2 T wine. Bring sauce to a boil and reduce by about half, then drizzle the sauce over the chicken and serve. Bon Appetit!
Brent’s Chicken in Lemon Sauce
(Serves 2)
2 Boneless chicken breast portions
1 egg
4 T dry white wone (divided)
4 T lemon Juice (divided)
1 clove minced garlic
2 or 3 dashes hot pepper sauce
½ C flour
½ C grated parmesan cheese
1 T dry parsley (or fresh)
½ t salt
3 T olive oil (divided)
2 T butter
