Crispy Chicken Limone with Lemon-Garlic Pan Sauce

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Season the flour, eggs, and bread crumbs with salt and pepper. Mix the cayenne pepper into the flour only. Dip each breast first into the flour, then into the beaten eggs, and finally into the bread crumbs, coating evenly. Place on a greased cookie sheet. Bake for 15 minutes on each side, or until brown and crispy.

3. 3

   While the chicken bakes, heat the oil and 2 tablespoons of the butter in a skillet over medium heat. Add the garlic and Brussels sprouts and stir until the garlic is fragrant and the sprouts are heated through, about 2 minutes.

4. 4

   Stir in the flour. Add the water, lemon juice, drained beans, and sugar. Stir over medium heat until the sauce thickens, about 8 minutes. Add more water if the sauce is too thick. Remove from the heat and stir in the remaining butter, 1/4 cup Parmesan cheese, salt, and pepper.

5. 5

   Place each piece of chicken on a serving plate. Spoon the sauce over it and garnish with chopped parsley and the remaining Parmesan cheese.

• Calories 1183.59 kcal High
• Protein 77.13 g Good Source
• Carbs 155.1 g Moderate
• Total Fat 29.8 g High
• Saturated Fat 11.66 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 286.35 mg High
• Sodium 3201.16 mg High
• Fiber 9.07 g Good Source
• Sugar 8.69 g Moderate
• Added Sugar 3.89 g Moderate
• Calcium 122.56 mg Low Source
• Iron 9.45 mg Good Source
• Potassium 1148.91 mg Good Source
• Vitamin A 72.94 mcg_rae Low Source
• Vitamin C 90.62 mg Good Source
• Vitamin D 1.52 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄