Lemon Chicken

Ingredients

6 boneless, skinless chicken breast
1 egg
Salt and Pepper to taste
2 teaspoons garlic powder
1 cup Italian bread crumbs
½ cup grated parmesan cheese
½ pound butter
1 teaspoon chopped parsley
½ lemon, juiced
½ pound sliced mushrooms

Directions

Beat egg with salt, pepper and 1 tsp garlic powder. In separate bowl combine bread crumbs, ½ tsp garlic powder and parmesan cheese. Dip each piece of chicken in egg mixture, than in crumb mixture. Arrange in single layer in large shallow baking dish. Melt butter in small saucepan. Stir in ½ tsp garlic powder, parsley and lemon juice. Pour ½ of the butter sauce over chicken. Bake at 350° for 25 to 30 minutes. Remove from oven, sprinkle with mushrooms and remaining butter sauce. Continue baking for 5 to 10 minutes.

Good with noodles, mashed potatoes or rice.

~Source – I have no idea. I got the recipe from a former co-worker who got in a recipe swap chain mail about 30 years ago! It will have to be known as “unknown”.

Patti’s Notes: I use real garlic, not powder; regular bread crumbs, not Italian; I don’t recommend ICBINB Light or other butter substitutes because when you melt it it’s too watery. I also use more lemon. With the initial butter sauce I used the juice of one lemon. Before I pour over the other half at the end I added the juice of half of another lemon.
Two oven mitts ups. If I could wear more than two oven mitts at a time it would get them all. This is a real favorite.
Easy Meter – This isn’t really difficult but there are a lot of steps.