Leslie Stern’s Stay Married Chicken (serves 3-4) Ingredients: For the Chicken: 4-6 pieces of thinly sliced chicken breast 1/3 cup half & half (for coating) 1 ½ cups seasoned breadcrumbs Olive oil (enough to coat the bottom of the pan) 2 tablespoons butter Seasonings: salt, pepper, Italian seasonings, garlic powder For the Lemon Sauce: Juice of 2 large lemons (about ½ cup, fresh juice only) Equal parts olive oil 2 garlic cloves, grated A handful of fresh basil, chopped A dash of salt, pepper, Italian seasoning, and paprika 4-5 slices of lemon Instructions: Make the Lemon Sauce: In a bowl, combine the lemon juice, salt, pepper, Italian seasoning, grated garlic, and paprika. Let sit for 1 minute. Slowly whisk in an equal amount of olive oil until well combined. Stir in chopped basil and set aside. Prepare the Oven and Chicken: Preheat your oven to 325°F (160°C). Season the chicken breasts with salt, pepper, and Italian seasonings. Place the chicken in a bowl and pour the half & half over it, ensuring all pieces are evenly coated. Coat the Chicken: Dip each chicken breast into the seasoned breadcrumbs, covering all sides. Sear the Chicken: Heat a heavy-bottomed pan and add a swirl of olive oil and a teaspoon of butter. The oil should just coat the bottom of the pan. Once the oil is hot, sear the chicken for about 2-3 minutes on each side until golden brown. (The chicken doesn’t need to be fully cooked; it will finish in the oven.) Remove the browned chicken and place it on a paper towel-lined plate. Repeat with the remaining pieces. Combine and Bake: Once all the chicken is browned, place it back in the hot pan, over a medium heat and top with lemon slices. Pour the lemon sauce over all of the chicken. Let it bubble on the stove for about 2 minutes. Transfer the pan to the oven and bake for 15-20 minutes, until golden brown and bubbling. Serve: Keep warm at 200°F until ready to serve. Pairs nicely with roasted potatoes, pasta, veggies, or rice!