4 Servings 12 min Cook
1 Lb Chicken Breast
1 Dash Salt
1 Dash Pepper
1 Tbsp Wheat Flour
1 Large Egg White
1 Tbsp Buttermilk
1/2 Cup Bread Crumbs
2 Tbsp Parmesan Cheese
2 Tbsp Butter
1 Tsp Olive Oil
1/2 Cup Chicken Broth
2 Tbsp Lemon Juice
Place the chicken breasts on a plate.
Season chicken with a little salt and pepper and lightly dust with flour.
Beat the egg white with milk in a shallow bowl.
Toss breadcrumbs and Parmesan cheese together in another shallow bowl.
Dip each piece of chicken in egg white mixture, coating both sides and dredge in bread crumb/Parmesan mixture; set aside.
Continue with the rest of the chicken.
Coat a large nonstick pan with cooking spray.
Add 1 tablespoon butter and 1 teaspoon olive oil and melt over medium-high heat.
Add the 4 breaded chicken breasts, cover pan and cook for 4-5 minutes until browned and crispy.
Turn chicken over, add remaining tablespoon butter to pan and swirl around to melt.
Cover pan, turn heat down to medium and continue to cook for 4-5 minutes, or until browned and cooked through (internal temperature reaches 165 degrees F).
Remove chicken to a serving plate.
Add the broth and lemon juice to the pan and heat for about 2 minutes over medium heat until pan sauce is slightly reduced.
Pour sauce over chicken and serve.
Recipe inspired by: http://www.
skinnykitchen.
com/recipes/lemony-gourmet-fried-chicken-skinnyfied/
