The Farmer Family Cookbook

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Ingredients

• 41 chicken breasts
• 10.25 cup seasoned flour (1 cup flour, 1 tsp salt, 1/2 tsp pepper)
• 51.25 cloves minced garlic
• 10.25 tbsp dried parsley or 1/2 cup chopped fresh parsley
• 20.5 tbsp freshly squeezed lemon juice
• 30.75 eggs
• .330.0825 cup grated Parmesan cheese
• 10.25 tbsp olive oil
• 51.25 tbsp butter

Steps

1. Place seasoned flour in large gallon sized ziploc bag. Set aside. In shallow pie plate, beat eggs until mixed and add parmesan cheese. Whisk to combine. Set aside.
2. In large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Let it begin to heat and sizzle while preparing the chicken. Make sure to not burn butter.
3. Put chicken in the bag of flour, shake to coat. Dip in egg/Parmesan mixture. Place chicken in the oiled skillet. Let chicken cook on one side for 1-2 minutes until a nice golden crust has formed. Carefully flip the chicken and let cook for 1-2 minutes on other side. Remove the chicken and place in a 9 x 13 pan and set aside.
4. In the same skillet, melt the remaining 4 tbsp butter. Add garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
5. Pour the sauce evenly over the chicken and bake for 35 minutes, until chicken is cooked through.