Crispy Chicken with Lemon {Recipe}

What do you do with a bowl of lemons?  Find any way you can to create something new with it!  If you haven't been around earlier and missed my Winter lemon harvest story, feel free to check it out here http://wendyshat.blogspot.com/2011/01/lemon-bars-recipe-garden.html   Today I am sharing a family favorite at our house for dinner {with a twist}.  It is what my children have named crispy chicken.  It is so easy and good that it is an old standby at our house.  Since I have many lemons still lying around from my garden, I am topping it off with a bit of zingy lemon sauce for a change tonight!

WENDYS CRISPY CHICKEN {WITH LEMON}
3 whole or 6 halves, boneless, skinless chicken breast
1 1/2 cups breadcrumbs {could just do it with flour as well}
1/2 cups butter
2 Tablespoon olive oil
salt and pepper
1/2 teaspoon paprika
1 teaspoon garlic salt
4 Tablespoons parsley

Take 4 Tablespoons of the butter along with 2 Tablespoons olive oil and melt into large skillet.  Meanwhile in large plastic bag mix bread crumbs {or flour if using that instead} add paprika, garlic salt, salt & pepper.  Mix and then, one by one, put each chicken breast into bag and shake around until it's coated with mixture.

Then place into skillet and cook covered, on medium heat. At this point I put a little extra of the bread crumb mixture into the pan {my children fight over this part}!

You can see the progression of how they cook rather quickly.

After about 8 minutes or so they should be brown enough to turn and cook the same on other side.

Once they are cooked I would normally be finished and it would be ready to serve.  {My son cannot change and all fruit is his enemy, so his are in the other pan and that would be why you only see 4 cooking!!}

At this point you can take the chicken breast and place into a glass pan and into a 250 degree F oven to keep warm while you make simple lemon sauce.

THE LEMON SAUCE {If you are choosing this option}
In same skillet that you cooked the chicken, melt 4 Tablespoons of butter, scraping the sides of the pan for all of the drippings.  Remove from heat and add the juice of 1/2 lemon and 4 Tablespoons finely chopped parsley.  Pour hot sauce over chicken and serve.

See how the edges are crispy and breaded while the inside is tender and moist.  The sauce is quite tangy so a little goes a long way.  Picky eaters might want it Wendys Original Crispy Chicken way!  This is great served with anything.  I served mine with peas and an herb flavored rice dish.  Which do you prefer, lemon or original?