Crispy Lemon Chicken with Brussels Sprouts and Navy Beans

Follow our step-by-step guide on how to make Crispy Lemon Chicken with Brussels Sprouts and Navy Beans.

1. Step 1

   Start by preheating your oven to 400°F (200°C). This will ensure your chicken gets that perfect crispy finish. While the oven warms up, season your flour, eggs, and bread crumbs with salt and pepper. For a little kick, mix the cayenne pepper into the flour. Now, take each chicken breast, dip it into the seasoned flour, then into the beaten eggs, and finally coat it with the bread crumbs. Make sure each piece is evenly coated and then place them on a greased cookie sheet. Bake the chicken for about 15 minutes on each side, or until they turn golden brown and crispy.

2. Step 2

   While the chicken is baking, heat the olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and diced Brussels sprouts, stirring them together until the garlic becomes fragrant and the sprouts are heated through, which should take about 2 minutes. Next, sprinkle in the 2 tablespoons of flour and stir well. Gradually add the water and lemon juice, followed by the drained navy beans and sugar. Keep stirring over medium heat until the sauce thickens, which should take around 8 minutes. If the sauce gets too thick, feel free to add a bit more water to reach your desired consistency. Once thickened, remove the skillet from the heat and stir in the remaining butter, 1/4 cup of Parmesan cheese, and season with salt and pepper to taste.

3. Step 3

   Now it’s time to serve! Place each crispy chicken breast on a plate and generously spoon the delicious sauce over the top. For that finishing touch, garnish with chopped parsley and sprinkle the remaining Parmesan cheese. Enjoy your delightful meal!