CHICKEN LEMONAISE Serves 6

6 chicken breasts skinned and boned
1/3 cup full fat mayonnaise
1/4 cup bread crumbs
1/2 cup Panko Japanese style bread crumbs
5 Tbsp. butter
1/2 cup chopped onion
3 Tbsp. flour
1 1/2 cup chicken broth OR 3 chicken bouillon cubes dissolved in 1 1/2 cup hot water
1/2 tsp. salt
1/3 cup chopped FRESH Italian parsley
1/4 cup lemon juice
1 tsp. lemon zest

1/4 cup plus 1 Tbsp. mayonnaise

Combine bread crumbs and panki crumbs in a shallow dish. Brush chicken with 1/3 cup mayonnaise then dredge in the crumb mixture making sure to coat completely.

Melt butter in a skillet and saute chicken breasts 3 at a time for about 3 to 4 minutes on each side or till cooked through. Add more butter if needed. Do no overcook. Remove and keep warm.
In the same skillet melt 2 Tbsp. butter and saute the onions til soft but not browned about 3 minutes. Add flour and blend well. Gradually stir in the broth whisking to combine. Add all other ingredients up to and including the lemon zest.

Simmer gently for about 5 minutes. Now add the additional mayonnaise and mix well. Cook til heated through about 1 minute.

Plate chicken and pour sauce over all. Sprinkle with additional lemon zest and parsleyfor color and interest.

NOTE: Leftover sauce makes a great addition to pasta or rice OR use as a topping for broiled salmon.