Fixin’ Supper

CREAMY LEMON PARMESAN CHICKEN

  • 3-4 Boneless Skinless Chicken Breasts
  • Olive Oil
  • 2 Cloves Garlic, minced
  • 1 tbsp All Purpose Flour
  • 1 Cup Chicken Broth
  • 1 Cup Heavy Cream
  • 1/3 Cup Parmesan Cheese, freshly grated
  • 2 Lemons
  • 2 tbsp Capers
  • 1 tsp Italian Seasoning
  • 1 tbsp Fresh Parsley, chopped
  1. Pat 3-4 chicken breasts dry with a paper towel. Season both sides of chicken with salt and pepper.
  2. Heat olive oil in a large cast iron skillet over medium high heat until oil sizzles. Sear the chicken 5-6 minutes per side or until golden brown and internal temperature reaches 165 degrees. Remove the chicken and set aside on a plate.
  3. In the same pan, add another glog of olive oil and reduce heat to medium. Saute garlic for 1 minute or until fragrant. Add flour and cook for another 1-2 minutes while whisking continuously. Stir in the chicken broth a little at a time, continuing to whisk so that sauce is smooth and without lumps. Sauce will be thick at this stage.
  4. Whisk in cream, parmesan cheese, lemon juice (from 1 lemon– reserve other lemon for garnish), capers and italian seasoning. Bring the sauce to a simmer and stir occasionally until desired consistency is reached, 4-5 minutes.
  5. Return your chicken to the pan and toss to coat. Let the chicken sit in the sauce a few minutes to come back to temperature.
  6. Garnish with lemon wedges and parsley if desired. Serve over egg noodles.

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