MAIN DISHES

Lemon Marry Me Chicken

Name: Lemon Marry Me Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5 ounce) chicken breast cutlets; 1 1/4 teaspoons kosher salt; 3/4 teaspoon ground black pepper; 1/4 cup all-purpose flour; 4 tablespoons olive oil; 6 cloves garlic; 3/4 cup chicken broth; 3/4 cup heavy cream; 1/4 cup grated Parmesan cheese; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 1/2 teaspoon onion powder; 1 tablespoon roughly chopped fresh basil,; lemon slices for garnish

4 servings

porties

10 minutes

actieve tijd

35 minutes

totale tijd

Begin met koken

Ingrediënten

4 (5 ounce) chicken breast cutlets

1 1/4 teaspoons kosher salt

3/4 teaspoon ground black pepper

1/4 cup all-purpose flour

4 tablespoons olive oil

6 cloves garlic

3/4 cup chicken broth

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon onion powder

1 tablespoon roughly chopped fresh basil,

lemon slices for garnish

Instructies

Gather all ingredients.

Pat chicken dry on a large plate using paper towels; season all sides of chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

Place flour on a separate large plate. Working with 1 cutlet at a time, coat chicken with flour, shake off excess, and return to original plate. Discard any leftover flour.

Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken; cook until golden brown and an instant-read thermometer inserted into thickest portion of chicken registers 160 degrees F (71 degrees C), 3 to 4 minutes per side, adjusting heat as needed to control browning. Transfer chicken to a large, clean plate; cover with aluminum foil and keep warm.

Reduce heat to low and add garlic and remaining 1 tablespoon oil; cook, stirring constantly, until fragrant, 10 to 15 seconds.

Stir in broth, heavy cream, Parmesan, lemon zest, lemon juice, and onion powder, scraping to dissolve any browned bits on bottom of pan; bring to a simmer over medium heat and cook, stirring frequently, until slightly thickened, about 6 minutes.

Stir in basil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, then return chicken and any juices to skillet, stirring sauce to help incorporate drippings.

Serve immediately with basil and lemon slices. Recipe developed by Tricia Manzanero Stuedeman

Voedingswaarde

Portiegrootte

Calorieën

575 kcal

Totale vet

37 g

Verzadigd vet

15 g

Onverzadigd vet

0 g

Transvet

Cholesterol

177 mg

Natrium

798 mg

Totale koolhydraten

12 g

Voedingsvezels

1 g

Totale suikers

2 g

Eiwit

49 g