Archibald's Lemon Garlic Chicken - you'll make this again and again...

About a month ago I put out a plea for a lemon chicken recipe similar to the one served at Archibald’s restaurant in Gardner Village. A fellow blogger put the wheels in motion and (thanks to her) before long I had it in my hands. I gave it a try tonight and all I could do was try to make it last as long as possible. Delicious! Here it is adapted for two servings... Thanks to a “secret” ingredient - it’s just as good as I remember.

I’ve been on a non-stop quest to find a delicious chicken to serve at my son’s wedding coming up in September. I get close, but haven’t been totally satisfied with the results. I posted my wish about three weeks ago, and Barbara (of BarbaraBakes) sent the request to Kathy Stephenson - Salt Lake Tribune food writer. She had the right clout and was gracious enough to get the recipe to share in the Trib on July 21, 2009 - thank you Kathy! I've included their links for a little more info on my recipe website below.

If you’ve never eaten at Archibald’s - give it a try. This chicken is to die for... I’ve been trying to duplicate it for years, and haven’t done so until now.

What I was missing was the right bread crumbs. “Panko” crumbs are made from bread without crusts - in other words, from the soft center of the loaf that we all like best. Panko crumbs add a special crunch - nothing heavy, but airy. After quick pan-frying in a small amount of butter and fresh garlic, the chicken is topped with a lemon butter sauce. Since you pound the chicken thin before coating it, the cooking time is reduced and the chicken is so tender you barely need to chew. Since I can’t normally consume 8 large chicken breasts, I've included the adapted recipe for two servings.

For this recipe, related links, and detailed photos and instructions - go to:
www.changeabletable.com ("empty nest" tab)