Ugh its finally Friday tomorrow. It’s been a couple crazy weeks. I started taking classes at UNO and I already took a test for my economics class. My car’s check engine light came on so I took it to the dealership. However, I wasn’t planning on having my car in the shop for 4 days. They had to replace some parts and take care of some recalls that had been issued. Luckily the extended warranty took care of all the cost and covered a rental car for the time my car was in the shop (and they actually gave me a nice Infinity SUV). So after going through that I was just happy to get my car back…but I spoke too soon. When I was at a full stop and accelerated my car there was this very strange cranking noise. I booked another appointment yesterday and took the car this morning. It actually went very well. We took the car for a spin and the mechanic kind of knew exactly what it was. They apparently needed to tighten up some bolts on the engine frame or something like. Sounds scary, but after they fixed it my car was finally good.
For those out there that need to hear it, I want to let you know that life can put you in some unfortunate situations, but just know it does get better. It can be hard to think positive, especially when you just focus on the negatives, but just remember it can affect the rest of your everyday interactions, moments, and people you are around. Be patient and just do the best you can at that moment. Life can be sour like a lemon, but you can always make a lemon creme butter sauce with it instead and enjoy the ride called life.
Which brings me to the dish of today. Pan crusted chicken breast with a lemon creme butter sauce. This dish was so yummy we thought of making it a weekly thing. It was super easy to prepare and did not take a lot of ingredients. Now, what made me decide to make this dish? Well I love a good pan crusted meat, but I wanted to change it up a bit and make it a little more saucy. So why not make a yummy creme sauce. Now you might be thinking woah woah this is already a little too complicated for me. Just be patient, any beginner cook can whip this up real quick. Serve it up to impress anyone you want. Your mother-in-law, that cousin you haven’t talked to in a while, or your barber.
The biggest trick to the creme sauce is butter, flour, and heavy cream. You always want to heat 3 tbsp butter on medium high heat and then add in your flavoring, I used about a tbsp of garlic and a dash of pepper, then let that get nice and golden brown (about 1 minute). After that, you throw in the tbsp of flour from the 2 cups and stir it up really well (essentially you want the clumps to be gone). After about a minute or a minute and half you can then throw in the heavy cream. Let it simmer for about 30 seconds to 1 minute and then take off the sauce pan off the heat. Finally throw in your lemon juice (I squeezed 1 one whole lemon and used the rest for garnish) and any herbs you want to add , then mix and viola.
The pan crusted chicken is even easier. Grab three bowls and put three eggs in one of the bowls, in the next bowl add flour with your seasonings, finally in the last bowl add the panko crumbs. For this dish I used chicken breasts but you can also use tenders or thighs. Depending on your choice of cut adjust your cook time accordingly so you cook the chicken evenly. I cut my chicken breast in half (butterfly style but cut through), wrapped them in plastic and smashed them with a mallet so that they will thin out for easier and faster cooking. Next you take each of your pieces of chicken and you dredge it in flour for a minute or two . Then you drop each of the pieces in the egg bowl and then after you quickly dip each piece in the panko crumbs. Then set them out to rest on a sheet or a plate while you let the butter melt on a large skillet. Once your skillet is nice and hot lay each piece of chicken on the pan and spread them out so that they all cook evenly. Let each side cook for about 2-4 minutes on med-high heat and once your chicken is golden brown, flip it, and let another 2-3 minutes go by. Finally take your sizzling pan crusted chicken off the pan and serve on a plate.
To accompany the main component of the dish I made some butter peppered asparagus and an arugula salad with garden cherry tomatoes, Persian cucumbers, and Cesar dressing. However, you can make whatever you prefer. You can always steam some broccoli, fry some sweet potatoes fries, smash some potatoes, or for a more healthier option roasted cauliflower. Truly the options are endless. Once you make this dish I really hope you were as satisfied as I was, because I thought it turned out great but it is a little biased coming from me. My favorite part about this dish was the sauce over the crusted chicken. It just makes it so perfect. Also just don’t forget to squeeze some of that fresh lemon juice on top of the chicken before you serve.
If you have any other questions or if you just want to share some pictures of your dish please reach out. Id be more than happy to review. If you want to change up the recipe do it! Im always about being creative, just let me know what you did and how it turned out. Hope you enjoyed this week’s dish and get ready for many more delicious recipes.
Want to make this dish please refer to the recipe main page for ingredient details.