Personalized Chef Aprons and More!
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt
5 thin lemon slices
2 tablespoons fresh parsley, chopped
In a small bowl or shallow dish whisk together
mustard and eggs;
set aside. Combine the dry bread crumbs with poultry seasoning,
garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in egg/mustard mixture (shake off any excess
egg) then coat well with the crumb mixture, pressing downs with hands
to adhear the crumbs to the breast.
Heat the olive oil in a skillet over medium heat.
Add in chicken and
cook for about 5 minutes on each side, or until it is no longer pink
inside; remove and transfer to a plate to keep warm.
For the glaze; in the same skillet add in the broth,
lemon juice and
salt. Bring to a boil, scraping any brown bits from the pan. Add in
lemon slices and parsley; mix to combine for about 1 minute. Spoon
the glaze over chicken and serve.