Of course, Greek lemon garlic chicken uses lemon, garlic, and herbs like oregano and is a classic Greek culinary tradition... possibly influenced by Sephardic (Jewish) immigrants who transported the egg and lemon sauce called agristada or salsa de agristada as long ago as the 15th century. Variations like roasted chicken with potatoes and grilled chicken are considered family classics and are popular in both Greece and the U.S.
For this dish you will need as many chicken breasts as dinner guests. Halve the breasts or butterfly cut, use a meat mallet to pound the breasts into large cutlets sizes and set aside. Take a mixing bowel and beat about 3-4 eggs depending on the number of breasts.
Stir on 1 tsp of salt and half tsp of black pepper and 1 tbs of fresh grated garlic or garlic paste. Then add 1/2 cup of chopped parsley, 1/4 cup of fresh squeeze lemon juice, 1 cup of grated Parmesan cheese, 2 tbs of sour cream and blend rapidly.
Lay each breast into this mixture. Remove and gently flour both sides of each breast and brown in a a skillet of melted butter and olive oil. Once nicely browned on both sides, remove from the skillet and set aside.
To the same skillet add 2 tbs olive oil, 1/2 cup of chicken broth and 1/4 cup of fresh squeezed lemon juice. Lay the breasts into this skillet mixture, cover and simmer for ten minutes on low heat.
Remove cover, raise the heat and reduce all juices. Serve with any side dish you like. And put out the extra lemon and Greek Kalamata olives...
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