Garlic Lemon Chicken

6 boneless chicken breasts
3 cups panko breadcrumbs
6 eggs
1 cup flour
3 to 4 TBS butter
5 to6 garlic cloves, minced

Lemon sauce

2 cups chicken broth
1/2 cup lemon juice
1/2 cup butter
1/4 cup cornstarch
fresh basil
Salt and pepper, to taste

Place chicken between two sheets of wax paper and pound to flatten. Put flour, eggs and breadcrumbs each in their own shallow bowl. Dip chicken first in flour, then beaten eggs and finally in breadcrumbs. Place on wax paper until all are ready for cooking.

Melt butter in large frying pan and add garlic. Place chicken in single layer in the melted butter. Cook until golden brown, 4 to 5 minutes each side. Cover and keep warm.

For lemon sauce, combine chicken broth, lemon juice and butter. Bring to a boil. In separate bowl, combine cornstarch with a little cold water and mix until smooth. Gradually pour cornstarch into saucepan with mixture. Cook one minute until thickened. Remove from heat. Stir in fresh basil. Season with salt and pepper.

To serve, place one chicken breast on each plate. Top with lemon sauce.


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