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)
- Ready In:
- 6 boneless skinless chicken breast halves
- 6 tablespoons Dijon mustard
- 1 cup Italian seasoned breadcrumbs
- 1⁄2 cup butter (do not substitute anything else for this...it must be butter for the dish to turn out)
- 1 tablespoon lemon rind, finely grated
- 1 large lemon, juice of
- 1 teaspoon salt
- black pepper
- 12 -16 ounces fettuccine, cooked (or other pasta of your choice)
- Preheat oven to 375°F.
- Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs.
- Place in 13 X 9 baking dish.
- In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
- Pour over chicken breasts in pan.
- Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes.
- Fifteen minutes before chicken is done, cook pasta according to package directions.
- Drain and keep warm.
- When 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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I was a little nervous AFTER I noticed only one review, at that point I had already started making it. But no worries, this truly is deserving of five stars- It really came out wonderful, it tasted like I didn't make it, like a really good cook did!<br/><br/>Thanks for sharing this! If you're considering it- it's too easy not to try it :)Reply
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