Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
- 4 boneless, skinless chicken breasts
- 1 egg, beaten
- 1/2 teaspoon salt
- 1 cup panko bread crumbs or dried bread crumbs
- 1 teaspoon dried chives
- 1/2 cup butter (NOT margarine)
- 1 onion, finely diced
- 1/2 cup peanut oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Meanwhile, in medium skillet, melt butter with onion over low heat; cook and stir for 8-10 minutes or until onion is tender; do not brown.
While onion is cooking, heat peanut oil in heavy deep saucepan over medium high heat until it reaches 375 degrees F. Gently add half of the chicken; fry until deep golden brown and thoroughly cooked, about 5-7 minutes. Remove with slotted spoon to paper towel to drain; repeat with remaining chicken.
When chicken is cooked, add parsley and lemon juice to butter mixture. Place chicken on serving dish and pour butter mixture over; serve immediately.