Crisp Chicken Limone with Tuscan-Style Beans

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.

3. 3

   Mix the cayenne pepper into the flour only.

4. 4

   Dip each breast in the flour, then in the beaten eggs, and then in the bread crumbs, coating evenly.

5. 5

   Place the coated breasts on a greased cookie sheet.

6. 6

   Bake for 15 minutes on each side or until brown and crispy.

7. 7

   While the chicken bakes, heat the oil and 2 tablespoons of the butter in a skillet over medium heat.

8. 8

   Add the garlic and Brussels sprouts and stir until the garlic is fragrant and the sprouts are heated through, about 2 minutes.

9. 9

   Stir in the flour.

10. 10

    Add the water, lemon juice, drained beans, and sugar.

11. 11

    Stir over medium heat until the sauce thickens, about 8 minutes.

12. 12

    Add more water if the sauce is too thick.

13. 13

    Remove from the heat and stir in the remaining butter, 1/4 cup Parmesan cheese, salt, and pepper.

14. 14

    Place each piece of chicken on a serving plate.

15. 15

    Spoon the sauce over the chicken and garnish with chopped parsley and the remaining Parmesan cheese.

• Calories 998.15 kcal High
• Protein 79.82 g Good Source
• Carbs 110.05 g Moderate
• Total Fat 28.06 g High
• Saturated Fat 11.01 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 294.77 mg High
• Sodium 1080.02 mg High
• Fiber 13.31 g Good Source
• Sugar 8.96 g Moderate
• Added Sugar 4.04 g Moderate
• Calcium 127.91 mg Low Source
• Iron 10.02 mg Good Source
• Potassium 727.27 mg Moderate
• Vitamin A 56.05 mcg_rae Low Source
• Vitamin C 73.72 mg Good Source
• Vitamin D 0.93 mcg Low Source

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

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