I recently had the opportunity to try Knorr’s concentrated chicken stock. I am in love. And I’m not just saying that. Seriously, the stuff is fantastic. You can use it in so many ways. I love that it bursts with flavor and it’s so much more convenient than storing cans or cartons of stock.
Right now Blogher is holding a contest with Knorr to create a recipe using the stock. I was so excited to be given the opportunity to participate. This is the recipe I came up with and we seriously love it. I would serve it alongside some roasted mashed potatoes, asparagus or haricot verts. I do hope you will all give it a try and show some love!
First things first, you want to get your chicken breaded. It’s really quite simple, but it makes the perfectly crunchy chicken. Flour, egg and panko bread crumbs mixed with lemon zest and parmesan cheese are all you need.
First dredge your chicken in the flour. We add salt and pepper to this step so that the chicken is well seasoned. Cover each side and lightly shake off the excess.
Next up is the egg. You need to create a “glue” in order to keep the bread crumbs stuck on the chicken. Since you already dipped in the flour you just need something to moisten and create the glue. Egg is perfect.
Last is the panko. Gosh, I love panko. It’s seriously the best bread crumb around. For real. Plus it’s got all of the cheese and lemon zest in it to add a burst of flavor.
Then just fry up the chicken in a skillet. This post on how to perfectly cook a chicken is all you need. It’s an awesome and easy method that will have your chicken perfectly white through the whole middle without ever cutting into the chicken.
The lemon sauce is actually quite easy as well. All you have to do is cook the butter and garlic, add the flour, cook it out for about 30 seconds, add the white wine and cream, cook until thick and add the zest, juice and seasoning. YOu end up with an absolutely perfect creamy lemon sauce that tastes amazing over the chicken and even better if you throw mashed potatoes in there as well. Trust me. It’s incredibly delicious.
Panko Crusted Chicken With Lemon Cream Sauce
- 2 Large Chicken Breasts
- 1½ Cups Panko Bread Crumbs
- ½ Cup Parmesan Cheese, shredded
- Zest of ½ Lemon
- ⅓ Cup Flour
- ½ Ts Kosher Salt
- ¼ Ts Fresh Black Pepper
- 1 Egg, slightly beaten
- Olive Oil
- Unsalted Butter
- 1 Tb Unsalted Butter
- 1 Tablespoon Better than Bouillion
- 1 Garlic Clove, minced
- 1 Tb Flour
- 2 Tb White Wine
- 1½ Cups Heavy Cream
- Zest Of 1 Lemon
- Juice of 1 Lemon
- 1 Pinch Kosher Salt
- 1 Pinch Fresh Black Pepper
- Place the egg in a dish. 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 ¼ 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 the white wine and then the 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 such as asparagus, roasted mashed potatoes, fingerlings etc. Enjoy!!