Crispy Parmesan Chicken With Lemon Pasta Recipes

CRISPY PARMESAN CHICKEN WITH LEMON PASTA

Crispy Parmesan Chicken with Lemon Pasta image

Parmesan chicken lovers, prep your taste buds! This recipe is a fresh take on a favorite classic, using lemon juice, chicken stock and white wine for a crisp, light sauce. Seasoned with McCormick® Sea Salt and coated with a crispy panko breading, this chicken is best served over angel hair pasta with lemon wedges and a chopped parsley garnish.

Provided by McCormick

Yield 8

Number Of Ingredients 13

Ingredients

1/4 cup plus 2 tablespoons Parmesan cheese divided
1/2 cup unseasoned panko bread crumbs
1/4 cup flour
1 tsp sea salt grinder divided
1 egg lightly beaten
1 pound thin-sliced chicken breast
2 tbsps oil divided
1/3 cup white wine
2 cloves garlic finely chopped
1 cup chicken stock
2 tbsps lemon juice
1/4 cup heavy cream
1/2 pound (8 oz) angel hair pasta cooked

Steps:

Mix 1/4 cup Parmesan and panko in shallow dish. Mix flour and 1/2 teaspoon sea salt in separate dish. Dip chicken in flour mixture, then in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.
Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.
Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.

Nutrition Facts : Calories 302 Calories

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA RECIPE - (4.6/5)

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta Recipe - (4.6/5) image

Provided by juliedee29

Number Of Ingredients 14

Ingredients

Creamy Lemon Garlic Pasta:
22 Chicken Breasts, sliced in half
6Tablespoons6 Tablespoons butter, divided
1/2cup1/2 cup Italian Bread Crumbs
1/2cup1/2 cup grated parmesan
1/4cup1/4 cup flour
8ounce8 ounce pasta of choice, I used thin spaghetti
1/2cup1/2 cup heavy whipping cream
1/2cup1/2 cup grated parmesan cheese
Juice of one lemon
1teaspoon1 teaspoon garlic powder
1/2teaspoon1/2 teaspoon salt
1/4teaspoon1/4 teaspoon pepper
Chopped fresh parsley for garnish, if desired

Steps:

In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

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