What We Eat: Parmesan Chicken

Not to be confused with Chicken Parmesan. I'm sure that's good, too. But this is yumminess on a plate. Kids love it. My girls love it more than the local restaurant version which is good 'cause I'm not ever taking them there...even if a cookie in a pan, topped with ice cream comes after it. Excuse me while I raid the fridge.

This one's for Holly F. Glad Parker enjoyed it!

Parmesan Chicken

1 can chicken broth
5 boneless, skinless chicken breasts
3 eggs, beaten
1 Tbsp water
1 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1 1/2 cup breadcrumbs
1 1/2 cup freshly shredded Parmesan cheese

1. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet (or the side of whatever you can pound with...sometimes I've used the chicken broth can unopened...whatever works) If chicken breasts are large, you can cut them in half. Add chicken to broth (save 1/4 cup if you are making the oh-so-good sauce below), cover and chill for 3 hours.

2. When chicken has marinated, remove it from the broth and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl. Combine flour, salt and pepper on a plate or shallow bowl. Combine breadcrumbs and Parmesan in another bowl. To bread the chicken, first coat each breast with flour...then egg...then breadcrumb/cheese mix. If you need to, let them rest for a bit in the fridge while you get everything else finished...like the sauce...have I mentioned the sauce?

3. Melt 2 Tbsp butter and then add a couple of Tbsp of oil to barely cover the bottom of a large saute pan, and heat on medium until hot. Saute each one for 4 to 5 minutes per side or until browned. Try not to move them while this is happening. They...like me...tend to fall apart when you disturb them too much. Remove to paper towels to drain and keep warm until ready to serve. Add more butter and oil each time you put on more chicken. (No. This did not come from the Weight Watchers' website. What made you ask that?) Serve each one with a couple of spoonfuls of...mmmm...sauce drizzled oh, so lovingly over the top.

Lemon Butter Sauce:
1/4 cup salted butter (if not just add a dash more salt to the pot)
1/4 cup chicken broth
2 Tbsp lemon juice
1 tsp sugar
1/8 tsp salt
1 1/3 cups heavy cream

Melt butter in a small saucepan over medium heat. Add broth and simmer 1 minutes. Stir in lemon juice, sugar and salt. Add cream. Simmer on low heat for 10-15 minutes until thickened.

My apologies to Holly F. for not giving you the sauce when I brought it over. I confess I drank it all before I could make it the 2 blocks to your house. That fruit of the Spirit called self-control? Not so much. Lemon anything makes me a little nuts. Next time! (I know you're ready for another baby, right? Wait. Please. Stop crying. I was just joking.)