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Shallot Lemon Butter Chicken with Armenian Pilaf

Source of Recipe

internet


List of Ingredients

4 boneless Chicken breasts
3 pie pans with flour, beaten egg(s) and bread crumbs

SAUCE
1 stick butter, melted
2 TBS chopped shallots
2 TBS frsh lemon juice
Choppped parsley

This sauce can be made ahead or done while you are cooking chicken.


Recipe

Dip chicken in four, egg and bread crumbs. Saute over med-high heat in oil/butter mixture (about 1/4") until nicely browned and cooked through.

Sauce: Melt butter, add shallots and lemon juice. Add Parsley just before serving. Taste sauce and add S and P if you like. Also adjust the amount of lemon juice to your taste.

This could not be easier and I always serve it with the following ARMENIAN PILAF: (no cholesterol here)

1 cup rice
1 large handful of fine noodles (or broken vermicilli)
At least 1/2 stick butter
2 cups chicken broth

Melt butter in sauce pan. Cook noodles, stirring frequently until they are nicely browned (can burn easily) Add rice to pan and let sit for a half to one hour to let rice absorb the butter. Add the chicken broth and bring to a boil and cook the rice as directed on box....about 20 minutes.

Posted by: Bosox_MA: Never served this to anyone who didn't ask for the recipe. Can be used with any amount of chicken--just make more sauce. Barb