Chicken In Creamy Lemon Garlic Parmesan Sauce Recipes

CHICKEN IN CREAMY, LEMON, GARLIC & PARMESAN SAUCE

Steps:

• Slice chicken breasts so that each is a thin cutlet; making sure that all cutlets are as equal in size as possible.
• Sprinkle each side of the chicken cutlets with salt and pepper.
• Coat lightly with flour and shake off excess flour.
• Melt butter in large skillet on medium-high heat.
• Add onions, chicken and garlic. Saute until golden crust develops . . . about 5 minutes on each side if thickly cut, or 3 minutes on each side if thinly cut.
• Add the chicken broth/stock and lemon juice. This will deglaze the flavor bits on the bottom of the pan to blend into the cream sauce.
• Lower the flame heat to low and add the cream.
• Add Parmesan cheese.
• Simmer for a few minutes to bring up the heat of the sauce.
• Sprinkle with minced parsley.
• Garnish with lemon slices and sprigs of Italian parsley.
• Serve with pasta, mashed potatoes, or rice.

CREAMY LEMON PARMESAN CHICKEN PICCATA

Steps:

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
• Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
• Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

CREAMY PARMESAN LEMON CHICKEN

Steps:

• Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
• Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
• Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
• To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
• Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
• Season, garnish with parsley and serve.