Creamy Lemon Chicken

This was one of my most favorite dishes that my dad use to make for us growing up, and this was the only kind of lemon chicken I knew of. About a year or two ago he taught my little sister how to make it and then taught me. I love the creamy sauce with the zing of the lemon and if there is any left over it is always better the next day. 

3 boneless chicken breast

2 eggs

1/4 cup milk

1 cup flour

1 tsp salt

1 tsp pepper

Rinse and cut the chicken breast into thin cutlets and set aside (this will make about 9 cutlets) 

Whisk the eggs and milk in a bowl until combined

Mix together the flour, salt and pepper in a separate bowl.

In a pan heat about 3/4 cup of oil on medium heat. 

Dip the chicken cutlet in the egg wash.

Coat the chicken in the flour mixture and fry in the oil. 

Let the chicken brown on both sides then place on a paper towel lined plate.

Finish cooking the rest if the chicken then start in the creamy lemon sauce. 

Creamy lemon sauce:

1 box of linguine 

4 tbsp butter

6 tbsp flour

4 cups milk

2 lemons juiced

2 chicken bullion cube

1/4 tsp pepper

1/2 tsp salt

Cook pasta according to packages.

In a pan melt the butter, whisk in the flour and let cook for about a minute.

Slowly pour in some of the milk and whisk until completely smooth,

pour in the rest of the milk and let cook on medium high heat until it starts to thicken, occasionally whisking to make sure the mixture doesn't stick to the bottom. 

Add in the chicken bullion, the salt, pepper and lemon juice.

Mix together and pour sauce over chicken and pasta.