Panko Crusted Chicken with Lemon Cream Sauce

Ingredients:

Panko Chicken:

1 lb chicken cutlets or 2 large chicken breasts thinly sliced

1 1/2 cups Panko breadcrumbs

1/2 cup parmesan cheese, grated

zest of 1/2 lemon

1/3 cup all-purpose flour

1/2 tsp kosher salt

1/4 tsp black pepper

1 egg, slightly beaten

vegetable oil

unsalted butter

Lemon Cream Sauce:

1 tbs unsalted butter

1 tbs Better than Bouillion

1/2 tsp minced garlic

1 tbs all-purpose flour

2 tbs white whine

1 1/2 cups heavy cream

1 lemon, zested and juiced

1 pinch kosher salt

1 pinch black pepper

Directions:

Panko Chicken:

1. Place the egg in a dish and lightly beat. In another dish place the flour, salt, and pepper. In the last dish, place the panko, lemon zest, and parmesan cheese.

2. If using chicken breast, slice diagonally creating 4 chicken breasts with a total of 8 between the two. Place a piece of plastic wrap over the chicken and pound to 1/4 inch thick.

3. Heat a skillet over medium-low heat and add enough vegetable oil to cover the bottom of the pan and add 1 tablespoon of butter.

4. Dredge the chicken in the flour mixture, then egg, and lastly the panko.

5. Add chicken to the skillet and cook 3-4 minutes per side or until golden and cooked through.

Lemon Cream Sauce:

1. Meanwhile, heat a saucepan over medium heat and add the butter and Better than Bouillion.

2. As the two begin to melt, add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 minute.

3. 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 floury taste.

4. Quickly add the white whine and the heavy cream. Season with salt and pepper.

5. Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.

6. Add the lemon zest and lemon juice. Continue to whisk until everything is incorporated.

7. Remove from heat and serve over the chicken.

Recipe from: Oh Sweet Basil