Breaded Chicken Breast with Lemon Butter
Prep Time: 20 minutes
Cook Time: 15 minutes

4 Each boneless chicken breast
   or 2 large breast cut in half lengthwise
   pounded thin to about 1/4 inch thickness
1 Egg beaten
1/2 Cup dry breadcrumbs(I prefer Italian style)
1 Each fresh lemon-juiced
6 TBSP butter
1 tsp dried dill weed
2 TBSP olive oil(EVOO)

PREHEAT OVEN TO 200 DEGREES

Coat chicken breast in egg and then cover evenly with breadcrumbs. Use more breadcrumbs as needed. Set aside for about 10 minutes to allow chicken to dry a little bit.

Using a large fry pan heat EVOO over medium heat. Cook chicken breast 3-5 minutes per side until juices from chicken run clear when pierced with a fork. Remove from fry pan, place on cookie sheet and keep warm in 200 degree oven.

Remove excess EVOO from pan and add lemon juice. Cook over low heat until juice boils, then add butter and stir until melted. Stir in dry dill. Serve warm over chicken breast. Wine Pairings:  Chardonnay or Sauvignon  Blanc. Beer Pairings: Pilsner or IPA.


Serve this dish over your favorite pasta, with a side vegetable, or with a nice Caesar salad.