LEMON PARSLEY CHICKEN RECIPE RECIPES

Steps:

• Whisk together mustard, 1 tbsp lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in small bowl; set aside.
• Whisk together remaining tablespoon lemon juice, remainin 3 tablespoons olive oil, remaining teaspoons of sugar, 1 1/2 teaspoons salt, 1/2 tsp pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.
• Light large chimney starter filled with charcoal (6 qts, about 100 briquets) and allow to burn until coal are fully ignited andpartially covered with thin layer of ash, about 20 minutes. Build modified 2 leverl fire by arranging all coals over half of grill, leaving the other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean. Dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate. Grill is ready when you can hold your hand 5" above grate for 5 minutes.
• Remove chicken from bag, allowing excess marinade to drip off. Place chicken on cooler side of grill, smooth-side down, with thicker side facin coals. Cover with disposable 9x13" aluminum pan and cook until bottom of chicken just begins to develop light rill marks and is no longer translucent, 6-9 minutes. Using tongs, flip chicken and rotate so that thinner side faces coals. Cover with disposable pan and continue to cook until chicken is opaque and firm to touch and instant read thermometer inserted into thickest part of chicken registers 140 degrees, 6-9 minutes longer.
• Move chicken to hotter side of grill and cook,uncovered, until dark grill marks appear, 1-2 minutes. Using tongs, flip chicken and cook until dark grill marks appear and instant read thermometer inserted into thickest part of chicken registers 160 degrees, 1-2 minutes linger. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4" thick slices and transfer to individual plates.
• Drizzle with reserved sauce to serve.
• On gas grill: Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grill grate with grill brush to clean. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner turned to high and turn off other burners. Proceed with recipe, grilling with lid down and omitting disposable pan. Increase browning time by 1-2 minutes.

Steps:

• Preheat oven to 200°F.
• Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
• Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
• In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
• Place oil in large skillet and heat over medium-high heat until hot.
• Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
• Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
• Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
• Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
• Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
• Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
• Simmer the whole thing gently for about 2 minutes to heat chicken through.
• Season with salt and pepper and garnish with chopped parsley before serving.