Pan Crusted Chicken with Lemon Creme Butter Sauce

  1. 2 chicken breasts
  2. 2 lemons
  3. 2 cups of flour
  4. 2 cups of bread crumbs
  5. 3 eggs
  6. salt and pepper
  7. tbsp of garlic
  8. 1/4 cup of butter
  9. 1/4 of olive oil
  10. 1/2 cup of heavy whipping creme
  11. 1 lb of asparagus
  12. Arugula (1 Container)
  13. 15 cherry tomatoes
  14. 3 Persian cucumbers
  15. 1/4 cup of Caesar dressing


  • In one bowl place your eggs, and mix them.
  • In another dish place the flour, salt and pepper.
  • In one last dish place the panko, zest and parmesan cheese.
  • Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
  • Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
  • Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
  • Dredge the chicken in the flour mixture, then egg and lastly the panko.
  • Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
  • Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
  • As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
  • Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
  • Quickly add heavy cream.
  • Season with salt and pepper.
  • Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
  • Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
  • Remove from heat and serve over the chicken alongside sides.