Panko Crusted Chicken with Lemon Cream Sauce
This panko chicken with lemon cream sauce is one of our favorite recipes to make for when guests come to dinner. It's super easy to make the panko breaded chicken and the lemon sauce for the chicken is only a couple of ingredients.
Servings: 4 servings
Equipment
- Measuring Cups and Spoons
- Microplane/Zester
- Glass Measuring Cup - 2 Cup
- Whisk
- Large Skillet
- Saucepan
- Tongs
Ingredients
Panko Chicken
- 1 Egg slightly beaten
- ⅓ Cup All-Purpose Flour
- ½ teaspoon Kosher Salt
- ¼ teaspoon Fresh Black Pepper
- 1 ½ Cups Panko Breadcrumbs
- ½ Lemon zested
- ½ Cup Parmesan Cheese shredded
- 2 Large Chicken Breasts
- Olive Oil
- Unsalted Butter
Lemon Cream Sauce
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Better than Bouillon roasted chicken flavor
- 1 Clove Garlic minced
- 1 Tablespoon All-Purpose Flour
- 2 Tablespoon White Wine
- 1 ½ Cups Heavy Cream
- 1 Pinch Kosher Salt
- 1 Pinch Fresh Black Pepper
- 1 Lemon zested and juiced
Instructions
Make the Panko Chicken:
- Place the egg in a dish.1 Egg
- In another dish place the flour, salt and pepper.⅓ Cup All-Purpose Flour, ½ teaspoon Kosher Salt, ¼ teaspoon Fresh Black Pepper
- In one last dish place the panko, lemon zest and parmesan cheese.1 ½ Cups Panko Breadcrumbs, ½ Lemon, ½ Cup Parmesan Cheese
- Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.2 Large Chicken Breasts
- Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
- Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.Olive Oil
- Dredge the chicken in the flour mixture, then egg and lastly the panko.
- Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.Unsalted Butter, Olive Oil
Make the Lemon Cream Sauce:
- Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.1 Tablespoon Better than Bouillon, 1 Tablespoon Unsalted Butter
- As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.1 Clove Garlic
- Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.1 Tablespoon All-Purpose Flour
- Quickly add the white wine and then the heavy cream.2 Tablespoon White Wine, 1 ½ Cups Heavy Cream
- Season with salt and pepper.1 Pinch Kosher Salt, 1 Pinch Fresh Black Pepper
- Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
- Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.1 Lemon
- Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.
Notes
Leftovers can be stored in the refrigerator for 3-4 days.