Chicken Breast Tuscany with Lemon

This is my standard "go to" dish when I want to cook up something easy peasy for those hectic mid week dinners. Chicken is a mainstay in our household. This dish can be halved or even made into a serving for one without compromising flavour or texture.

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**Chicken Breast Tuscany with Lemon**

6 boneless, skinless chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
1/2 cup buttermilk or heavy cream
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs with Parmesan cheese)
1/2 cup olive oil
3 cloves garlic
3 lemons

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Wash chicken, trim fat. Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.

Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Add buttermilk or heavy cream and mix. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.

Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.


Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.

Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Alternatively I juice the lemons, deglaze the pan with the juice and pour it over the chicken when plated.




Serves 6