Crispy Lemon Chicken with Creamy Garlic Penne
Try this Crispy Lemon Chicken with Creamy Garlic Penne recipe
Try this Crispy Lemon Chicken with Creamy Garlic Penne recipe
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups milk
- 1 tablespoon butter
- 1/2 teaspoon dried oregano
- 1 tablespoon oil
- 4 tablespoons all purpose flour
- 4-5 garlic cloves (minced)
- a pinch of black pepper
- 1 garlic clove (minced)
- for the chicken marinade:
- 250 grams skinless boneless breast chicken (halved)
- 2-3 tablespoons fresh lemon juice
- for the breading of the chicken:
- 2 eggs, lightly whisked
- 1 cup all purpose flour (or as needed)
- 1-2 cup dried breadcrumbs (or as needed)
- for the creamy garlic penne pasta:
- 1 cup chicken stock (see notes for substitute)
- 1 tablespoon chopped parsley (optional)
- 300 grams penne pasta (cooked according to the package instr
- Carbohydrate 11.5248349530987 g
- Cholesterol 19.6257812634145 mg
- Fat 20.3704095259681 g
- Fiber 0.300727934876804 g
- Protein 4.72565506042123 g
- Saturated Fat 5.82468963442156 g
- Serving Size 1 1 -6 serving (145g)
- Sodium 68.6664065423053 mg
- Sugar 11.2241070182219 g
- Trans Fat 1.33040741105956 g
- Calories 246 calories
Step-by-step
- Marinade the chicken breasts in all of the marinade ingredients. Marinade for 5-10 minutes.
- Place the flour, eggs, and breadcrumbs in three separate shallow dishes.
- Season the flour with salt and pepper.
- Dip each chicken breast in flour, lightly shaking the excess flour. Gently dip in the egg wash and then coat with breadcrumbs. Repeat until all chicken breasts are coated with breadcrumbs.
- Heat oil in a frying pan, and fry the chicken breasts until golden brown (for about 2-3 minutes on each side or until cooked through).
- In a medium sized pot heat butter on medium high heat and saute the garlic for a few seconds.
- Add the flour and stir for about a minute.
- Slowly add in the milk and chicken stock, stirring constantly, to avoid lumps forming in the sauce.
- Once the sauce has thickened, season it with salt and pepper.
- Add the cooked penne pasta and mix until coated with the sauce.
- Serve pasta with crispy lemon chicken fillet and garnish with chopped parsley or coriander.
Frying breaded chicken breasts requires immediate attention during the two to three minutes per side cooking window, as high heat quickly darkens breadcrumbs before the interior reaches a safe temperature. Lemon juice in the marinade acts as an acid tenderizer, breaking down dense muscle fibers in the poultry within just ten minutes. Standard all-purpose flour on the chicken creates a dry surface that binds the beaten egg wash, allowing the exterior breadcrumb layer to adhere securely without sliding off in the hot frying oil. Creating the pan sauce relies on a golden roux where flour cooks in melted butter for sixty seconds to eliminate raw starch flavors before dairy is introduced. Whisking cold milk and chicken stock into the warm roux in a slow stream prevents lumps from forming by hydrating the starch granules gradually. Whole milk yields a viscous, stable emulsion, whereas skim milk produces a watery sauce that fails to coat penne properly due to lower fat content. Dried oregano and garlic cloves infuse aromatic compounds into both the poultry marinade and the dairy base, bridging the two components of the meal. Historical roots for cutlets fried in fat and served alongside wheat pasta trace back centuries through European tavern cooking traditions. Parsley garnish provides a fresh herbaceous contrast to the rich dairy sauce and fried protein.
