Crispy Chicken with a Lemon Cream Sauce

I've still been keeping up with my goal of finding and trying out new recipes. I was really excited to try this one when I found it on Pinterest, and my family LOVED it! I think I've made this chicken dish 5 or 6 times now. I did modify the recipe from the original, just a little bit.

Ingredients: 2 large chicken breasts, fat trimmed and cut through the middle lengthwise (filet) so it gives you 4 pieces of chicken 1 1/2 c. Panko bread crumbs 1/2 c. Parmesan cheese 1/2 c. flour 1/2 tsp. salt 1/4 tsp. pepper 2 eggs, beaten olive oil unsalted butter zest of 1/2 a lemon (I have made this once without the lemon zest, and it is still very flavorful) Sauce ingredients: 1 Tbsp. unsalted butter 1 can chicken broth 1 garlic clove, minced 1 Tbsp flour 1 1/2 c. heavy whipping cream juice of 1 lemon (or 2 Tbsp lemon juice) salt pepper
You will need three bowls for a 'dipping station'. The first bowl will have the flour, salt and pepper. The second bowl will have the eggs, and the third bowl will have the Panko crumbs, lemon zest, and Parmesan cheese. Dredge the chicken in the flour mixture, then the egg, and lastly the Panko mixture. Place a skillet over medium heat and add 1 Tbsp of olive oil and butter. Add the chicken breasts to the skillet once the butter has melted and cook the chicken until done, turning over halfway through cooking. It should take about 10 minutes total to cook. Add more oil and butter to the skillet as needed. While the chicken is cooking you can start on the sauce. Heat a saucepan over medium heat and add the butter, chicken broth, and minced garlic. Cook for about 1 minute. Add the flour and whisk it all together. Add the heavy cream and season with salt and pepper. Reduce heat to medium-low and let it simmer for a minute. Add lemon juice and let it simmer for another minute. Serve chicken with a generous amount of sauce and enjoy!
For a printable version of this recipe click here.
Recipe adapted from Oh Sweet Basil