This is something I came up with that has become a staple at our house. I will warn you, I am a non-measuring type of cook.Last time I made it I came up with some measurements and this is what you get. If it’s a little tart, add sugar. If it’s too thick add chicken stock, etc, etc.
Like all recipes there are many things you can change, for this you can bread the chicken in regular bread crumbs, but you will sacrifice texture, big time. Panko crumbs can be found in the bulk section of Winco or the Asian section. If you have never used them before you will be very pleasantly surprised how incredible the the chicken will taste.
Chicken Breasts, pounded thin (I use tenders, much easier)
Panko Bread Crumbs
Bread chicken by first dredging breasts in flour, then eggs and finally bread crumbs.
In a large skillet melt a tablespoon butter with some EVOO. Heat until warm enough to pan fry.
Place chicken in the oil and pan fry until golden brown.
1/3 c. Lemon Juice
1 2/3 c. chicken stock
1/4 c. sugar
2-3 T. butter
2-3 T. flour
Once the chicken is cooked add butter to the pan and melt. Once melted, add flour to create a roux. Slowly add chicken stock, lemon juice and sugar. Cook over med. heat until the sauce is thickened.
Serve with rice and enjoy!