Garlic Chicken in Lemon Butter Sauce

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, minced
2 tablespoons parsley flakes or 1/4 cup chopped fresh parsley
3 tablespoons freshly squeezed lemon juice
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
1 stick butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat. Take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side for 1-2 minutes until a nice, golden crust has formed. Flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining stick of butter (7 tablespoons). Add the minced 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.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over pasta.

Recipe adapted from Mel's Kitchen Cafe.