BeforeItsNews only exists through ads. We ask all patriots who appreciate the evil we expose and want to
help us savage the NWO with more Truth to disable your ad-blocker on our site only so we can grow and expose more evil! Funding
gives us more weapons! Thank you patriots! Oh and If you disable the Ad-blocker - on your deathbed you will receive total
consciousness. So you got that going for you...which is nice!
% of readers think this story is Fact. Add your two cents.
If you are like me you will be a fan of crispy chicken. Chicken that is pounded until tender, coated in panko crumbs and lightly fried . . . I just love the stuff. Crispy on the outside and tender and juicy on the inside. It is one of my weaknesses! (And yes, I know I have many!)
Once again it is the time of year where I struggle with the natural light when it comes to taking photos of my recipes. You wouldn’t think the time of year would make much of a difference but it really does. I really should be taking my food outside to photograph it now, but lately I have been feeling very tired. I’m not sure what’s up with that. I just take my pictures on my dining room table in front of the back window. That’s the place that gets the most natural light for most of the day. I can’t be bothered with light boxes and the like. What you see is what you get!
Don’t let the photos put you off of making this chicken. Its so, so, SO delicious! A little bit of a faff with the breading, but believe me, that is the worst of it.
Once you have them breaded and the breading has set, the worst part is over. The rest is simple and easy to do . . . just heat some oil and fry them, 4 minutes on each side will do it. Then they will be crisp, golden and tender . . . juicy and perfectly cooked.
The sauce could not be any simpler . . . it uses only a few ingredients. Butter, garlic, cream, lemon juice and zest, and some grated Parmesan cheese . . . simple.
Rich and creamy, and yes . . . something you would only want to make once in a blue moon as it is rather high in fat and calories . . . but oh boy, is it every tasty!
Altogether with the frying of the chicken and all that butter and cream, this is one dish you will want to reserve for special occasions, or for when you have company.
If you are on a diet, you won’t want to be indulging in this for sure . . . sad but true.
But if your only concern is taste, then . . . Dig IN! and ENJOY!
In retrospect I am thinking you could also use ready breaded chicken breasts if you wanted to. The frozen ones. That would save a lot of time really . . . but for myself, I prefer to do it myself. So I know exactly what I am eating.
Yield: 4Author: Marie Rayner
Crispy Lemon Chicken
prep time: 15 minscook time: 20 minstotal time: 35 mins
Crisp golden, moist chicken served with a luscious creamy lemon sauce. This goes great with rice or pasta.
ingredients:
For the chicken:
4 boneless, skinless chicken breast halves, pounded to an even thickness
salt and freshly ground black pepper
45g plain flour (1/4 cup)
2 medium free range eggs
125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
60ml of vegetable oil for frying (1/4 cup)
For the sauce:
4 TBS of butter
1 tsp minced fresh garlic
1/4 tsp freshly ground black pepper
1 medium unwaxed lemon, zest and juice
240ml double cream (1 cup, heavy cream)
90g freshly grated Parmesan cheese (1/2 cup)
instructions:
Season the pounded chicken breasts with some salt and pepper. Place the flour on a plate. Beat the eggs in a shallow bowl. Place the Panko into another shallow bowl. One at a time, dredge the chicken breasts into first the flour, then the eggs, and finally the Panko, coating them evenly and pressing the crumbs on to adhere. Set aside on a lined baking sheet while you heat the oil.
Heat the oil in a large frying pan until very hot, but not smoking. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the centers, about four minutes per side. Adjust the heat as needed so that the crumbs don’t burn. Keep warm in a low oven until your sauce is made.
To make the sauce melt the butter in a saucepan. Once it begis to foam, add the garlic and cook until fragrant, stirring constantly. Do not let brown. Whisk in the cream and black pepper. Reduce heat to very low. Whisk in the lemon zest and juice. Turn off the heat and whisk in the cheese until melted.
Serve the chicken with some of the sauce spooned over each portion.
