Recipe Thursday | Lemon Chicken Costoletta

Place the chicken breasts and seasonings into a large bag or bowl and cover chicken breasts evenly with mixture.

In another bowl combine 2 eggs and beat until smooth. Mix together breadcrumb mixture.

Dip each piece of chicken into the egg mixture until covered. Dip the wet chicken breasts into the breadcrumb and cheese mixture.

Once the chicken breasts are breaded, place a few of them in a saute pan that has been heated to a medium high temperature. Let 2 T. butter melt and place the chicken breasts into the melted butter. Let the chickens stay in the pan until they are a golden brown color. Turn the chicken breasts over to the other side and continue to brown on the second side. Don’t cook the chicken all the way through, just brown it.

Place the browned chicken breasts onto a cookie sheet or in a 9×13 pan and continue browning all of the chicken breasts. Keep the chicken in the oven at 350 for an additional 8-10 minutes, or until the center of the chicken is no longer pink.

Don’t clean out the pan that you browned the chicken in. Saute the onion and garlic for 3-5 minutes on low heat, or until the onions are soft.

To the onions, add mustard, lemon juice, lemon zest, pepper, salt, and cornstarch.

Let the sauce begin to thicken and then add mushrooms and broth. Continue to stir the sauce until the mushrooms are soft and tender.

Once you are about ready to serve the sauce and the chicken is done, add milk and parmesan. Keep the sauce on low heat and let it simmer until the sauce is to your desired thickness (it will continue to thicken as it sits).

Serve the breaded and cooked chicken on a plate with a generous amount of the lemon sauce on top of the chicken. Serve the chicken with mashed potatoes and a steamed vegetable for a delicious meal!