Parmesan Crusted Chicken Breast Served With A Mustard Lemon Sauce And Artichoke

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Next time your taste buds are requesting a savory chicken cutlet, add some Parmesan cheese to the mix and give those buds a real surprise! In my opinion, anytime you add cheese, you make everything better.

I served this with a beautiful artichoke and some mustard, lemon butter sauce. Very nice. My taste buds were happy!

Parmesan Crusted Chicken Breast Served With A Mustard Lemon Sauce And Artichoke

Ingredients: Serves 2

  • 1 6 ounce chicken breast fillet, pounded to 1/4 inch thick and cut in half
  • 1/2 cup bread crumbs
  • salt and pepper to season
  • 1/4 cup grated Parmesan Cheese
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoon unsalted butter
  • 2 artichokes
  • flat leaf parsley for garnish

To prepare the artichoke. Remove the bottom leaves from the artichoke. Snip off the tips of the remaining leaves. Cut about 3/4  inch from the top half. Cut the bottom stem to leave about 1/2 inch on the bottom. Rinse the artichoke under cold running water to remove any debris. In a pot of salted water, about 1 inch, place  the artichokes in the pot, button side down, add 1 tablespoon lemon juice to the water and cover with a lid. Bring to a boil. Reduce heat to a slow boil and cook for about 20 minutes.

When down, remove carefully with thongs and place on a paper towel to absorb any liquid.

To prepare the chicken: Place the chicken breast between plastic wrap and pound out to 1/4 inch thick. Cut in half. Season with salt and pepper. In a shallow plate, add 1 egg and beat the egg. In another shallow plate, place the bread crumbs and grated Parmesan cheese. Take one piece of chicken and first place it in the egg. Coat both sides. Remove and allow for some of the egg to drip off before placing it into the crumb mix. Coat on both sides. Shake off any excess. Place on a plate. Repeat the process with the second chicken piece.

Heat the olive oil in a skillet over medium low heat. When hot, add the chicken pieces and cook for 4 minutes. Carefully turn over and cook an additional 3 minutes.

In a separate small skillet melt the butter over a medium low heat. Once melted add the lemon juice of 1/2 lemon. Allow to cook for about 30 seconds. Turn off the heat and add in the mustard. Mix to incorporate. Place the chicken piece on a place with the artichoke. Pour the sauce over the chicken and the artichoke. Garnish with the parsley.

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