by John Bohman
4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 lemons, juiced
4 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
8-10 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 7-9 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 45 minutes, flipping chicken after 30 minutes to brown on the other side as well, until the chicken is cooked through. Let sit about 10 minutes. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 4.
Recipe found on Dutch Oven Madness
I made this out of class for one of the assignments. I thought it tasted really good - great flavor and easy to follow. I made some changes to instructions which I found was helpful. I cut up the raw chicken into pieces before cooking them to help it cook faster. I also added a lot of vegetables in the dutch oven after the chicken had been cooking for a while. I would make it again.
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