Creamy Lemon Chicken

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 25 minutes
• συνολικός χρόνος: 1 hour

Υλικά

2 large boneless skinless chicken breasts

Lemon pepper seasoning (see notes)

1/2 cup all-purpose flour

¼ cup Parmesan cheese (finely grated)

1 teaspoon garlic powder

1/4 cup olive oil

½ cup dry white wine (like chardonnay or pinot grigio)

4 cloves garlic (minced)

1 ½ cups chicken broth

¾ cup heavy cream (at room temperature)

1 chicken bouillon cube

1 teaspoon mustard powder

1 cup Parmesan cheese (grated. See notes.)

3 Tablespoons freshly squeezed lemon juice

2 Tablespoons cold salted butter (Optional)

3/4 lb. spaghetti (optional)

1/4 cup fresh parsley (roughly chopped)

Freshly sliced lemon

Οδηγίες

Cut, Pound, Dredge, and Sear the Chicken:

Slice the chicken in half to create 2 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick.

Season with lemon pepper seasoning. You may also season with salt if desired, the Redmond Real Salt brand of lemon pepper seasoning that I use already contains sea salt.

Combine the flour, Parmesan cheese, and garlic powder, on a large plate. Set aside.

Pat the chicken dry and dredge each side in the flour mixture. Tap off excess.

Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan.

Prepare the Sauce:

Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.

Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.

Add the heavy cream slowly, stirring continuously.

Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.

Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.

To Serve with Pasta:

Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.

Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)

Garnish with parsley and lemon slices and serve!

Διατροφή

• Θερμίδες: 557 kcal
• Συνολικά Λιπαρά: 40 g
• Κορεσμένα Λιπαρά: 18 g
• Ακόρεστα Λιπαρά: 21 g
• Τρανς Λιπαρά: 1 g
• Χοληστερόλη: 119 mg
• Νάτριο: 912 mg
• Συνολικοί Υδατάνθρακες: 17 g
• Διαιτητικές Ίνες: 1 g
• Συνολικά Σάκχαρα: 1 g
• Πρωτεΐνη: 27 g