Lemon Chicken

Name: Lemon Chicken
Ingredients: 8 bone-in chicken breast halves; 1/2 c. lemon juice; 1 large egg; .67 c. unsifted all-purpose flour; .67 c. unseasoned bread crumbs; 1 tbsp. grated lemon rind; 2 tsp. chopped fresh dill (or 1/4 teaspoon dried dillweed); 1 tsp. salt; 1/2 tsp. ground black pepper; 2 tbsp. butter; 2 tbsp. olive or vegetable oil; Lemon slices (optional); Fresh dill sprigs (optional)

13 ingredients

14 steps

Ingredients

8 bone-in chicken breast halves
1/2 c. lemon juice
1 large egg
.67 c. unsifted all-purpose flour
.67 c. unseasoned bread crumbs
1 tbsp. grated lemon rind
2 tsp. chopped fresh dill (or 1/4 teaspoon dried dillweed)
1 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. butter
2 tbsp. olive or vegetable oil
Lemon slices (optional)
Fresh dill sprigs (optional)

Directions

1

In 13- by 9-inch nonmetal baking dish, arrange chicken, flesh side down.
2

Add lemon juice.
3

Cover dish with plastic wrap and refrigerate 1 hour to marinate chicken.
4

Remove chicken from marinade; pat dry with paper towels.
5

Reserve marinade.
6

(The lemon juice will have made the chicken white and less shiny, as well as having given it flavor.)
7

In pie plate, beat egg with 1/4 cup of reserved lemon juice marinade.
8

In plastic food-storage bag, combine flour, bread crumbs, lemon rind, dill, salt, and pepper.
9

Dip each chicken breast in egg mixture, then shake in crumb mixture.
10

In large, heavy skillet, heat half of butter and oil.
11

Add chicken breasts and cook over medium heat until golden about 8 to 10 minutes.
12

Turn chicken; add remaining butter and oil.
13

Cook until chicken is cooked through 13 to 15 minutes longer.
14

Serve chicken garnished with lemon slices and fresh dill sprigs, if desired.