1/1 Photo of Lemon Butter Chicken
This recipe was given to me by a friend who would burn water if she tried to cook. :) She took a cooking class, and this is one of the dishes they made. Very easy, and VERY good! (Albeit a bit fattening)
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Units: US | Metric
- 6 boneless skinless chicken breast halves
- 88.74 ml Dijon mustard
- 236.59 ml Italian seasoned breadcrumbs
- 118.29 ml butter (do not substitute anything else for this...it must be butter for the dish to turn out)
- 14.79 ml lemon rind, finely grated
- 1 large lemon, juice of
- 4.92 ml salt
- black pepper
- 340.19-453.59 g fettuccine, cooked (or other pasta of your choice)
- 1Preheat oven to 375°F.
- 2Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs.
- 3Place in 13 X 9 baking dish.
- 4In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
- 5Pour over chicken breasts in pan.
- 6Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes.
- 7Fifteen minutes before chicken is done, cook pasta according to package directions.
- 8Drain and keep warm.
- 9When chicken is done, transfer breasts to platter and scrape the lemon butter sauce and crunchy browned butter bits from the pan and toss with the cooked, drained pasta.
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Nutritional Facts for Lemon Butter Chicken
Serving Size: 1 (239 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 573.2
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 11.0 g
- Cholesterol 157.1 mg
- Sodium 1105.1 mg
- Total Carbohydrate 56.3 g
- Dietary Fiber 3.4 g
- Sugars 2.8 g
- Protein 38.9 g