Parmesan Lemon Chicken
Ingredients
- 6 chicken cutlets
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons all-purpose flour
- 2 tablespoons freshly grated Parmesan, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 cup chicken stock
- ¼ cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley leaves
for the parmesan mixture
- 5 tablespoons freshly grated Parmesan
- 4 tablespoons all-purpose flour
Instructions
- 1
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- 2
Working one at a time, dredge chicken in parmesan mixture until evenly coated.
- 3
Heat butter and vegetable oil in a large cast iron skillet over medium heat.
- 4
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
- 5
Stir in garlic until fragrant, about 1 minute.
- 6
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- 7
Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
- 8
Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
- 9
Serve immediately.
- 10
for the parmesan mixture - In a large bowl, combine Parmesan and flour.
