A delightful chicken dish featuring a creamy lemon herb sauce, perfect for a comforting dinner.
Prepare the chicken by pounding it to an even thickness.
Evenly thick chicken cooks more uniformly and retains moisture.
In a bowl, whisk the egg with the lemon zest, salt, and pepper.
Whisking thoroughly ensures even coating.
Dredge the chicken in flour, shaking off the excess.
A light coating of flour helps achieve a golden crust.
Heat butter in a skillet over medium heat and cook the chicken until golden and cooked through, about 5 minutes per side.
Avoid overcrowding the pan for even cooking.
Remove the chicken and set aside. In the same skillet, sauté garlic, shallot, and mushrooms until softened.
Stir frequently to prevent burning.
Add the cream and lemon juice to the skillet, stirring to combine. Simmer until the sauce thickens.
Simmer gently to avoid curdling the cream.
Return the chicken to the skillet, spooning sauce over it. Cook for 2 more minutes.
Ensure the chicken is well coated with the sauce.
Garnish with parsley and serve warm.
Fresh parsley adds a burst of color and flavor.
