Garlic Dutch Oven Chicken

Here's the web address. This was a Pinterest recipe.
http://dutchovenmadness.blogspot.com/2010/09/day-263-breaded-garlic-chicken-in-lemon.html

My Take:  This is a wonderful recipe. It is a flavor explosion. I was a bit concerned at first about the egg crust. I think it was going to taste like a chicken and egg biscuit, but it has a ton of good flavor. It sounds like a very difficult process, but here's all you need to do.. Flour four chicken breasts, add a little salt and pepper. Crack three eggs and mix with 1/3 cup Parmesan cheese in a pie plate. Melt one tablespoon of butter with one tablespoon olive oil in a pan or a dutch oven. Dip the flour coated chicken in the egg batter. Cook chicken two minutes on each side. Cut up five cloves of garlic and a tablespoon or so of parsley. Throw the garlic and parsley in the in the dutch oven or pan with the juice of 1/2 a lemon and four tablespoons of butter. Heat for two minutes, then throw your chicken back in the pot. Flip the chicken once so that the sauce is on both sides, then put the cover on and bake at 350 degrees for 35 minutes. It's a great dish!

Breaded Garlic Chicken in Lemon Butter Sauce
12" dutch oven

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced (see garlic tutorial here)
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a dutch oven over a full spread of coals, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken from the pot and keep warm.

In the same dutch oven that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Return the chicken breasts to the pot and spoon the sauce over the chicken.  Bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serves 4.