I came across a cooking blog a few weeks ago, TheChangeableTable.com. Anne (the blog author) was looking for the perfect chicken for her son's wedding. She was wanting one similar to Archibald's restaurant (yummy!) at Gardner Village and this is what she found. After making it, I am certain the wedding guests really enjoyed their dinner! It is an absolute keeper and we will be having this many more times to come. I posted my favorite lemon chicken a while ago but I think this is my new favorite, I like the texture a little more and there is the perfect hint of lemon. I picture this to be perfect for a holiday or a nice meal for company.
For my family, I took this recipe and cut it in half. I used 12 chicken tenders. Panko bread crumbs are located next to regular bread crumbs. They make your chicken more crispy, I don't know if I will ever use regular breadcrumbs for recipes like this again. Much better.
8 boneless chicken breasts
3 cups panko breadcrumbs
6 eggs
1 cup flour
3 to 4 TBS butter
5 to6 garlic cloves, minced
Lemon sauce
1/2 cup lemon juice
1/2 cup butter
1/4 cup cornstarch
fresh basil
Salt and pepper, to taste
Place chicken between two sheets of wax paper and pound to flatten. Put flour, eggs and breadcrumbs each in their own shallow bowl. Dip chicken first in flour, then beaten eggs and finally in breadcrumbs. Place on wax paper until all are ready for cooking.
Melt butter in large frying pan and add garlic. Place chicken in single layer in the melted butter. Cook until golden brown, 4 to 5 minutes each side. Cover and keep warm.
For lemon sauce, combine chicken broth, lemon juice and butter. Bring to a boil. In separate bowl, combine cornstarch with a little cold water and mix until smooth. Gradually pour cornstarch into saucepan with mixture. Cook one minute until thickened. Remove from heat. Stir in fresh basil. Season with salt and pepper.
