Hey there– Sunday lunch. More often than not, it’s cobbled together quickly after church or grabbing something out with friends. But last week it was a real sit down meal– this creamy lemon parmesan chicken. My Grandma Rose, of Sunday chicken dinner fame, would have been proud.
The sauce is bright from the lemon and salty from the parmesan– just right over the mound of pasta on the side. The chicken, hot and tender. We’ll be having this again for Sunday lunch…
CREAMY LEMON PAREMSAN CHICKEN
2 boneless skinless chicken breasts
3 tab. flour
3 tab. parmesan cheese
1 tsp. salt
1/2 tsp. freshly ground pepper
2 tab. olive oil
3 cloves garlic, minced
1 cup chicken stock
1/2 cup whole milk (or half & half)
1/4 cup parmesan cheese
1 tsp. cornstarch (optional)
4 tab. lemon juice
Garnish: thyme leaves* & lemon slices
Cut the chicken breasts horizontally to have 2 thin fillets. The mix together the flour, 3 tab. parmesan, salt and pepper in a flat dish. Heat the 2 tablespoons of olive oil in a skillet. Dredge the chicken on both sides in the flour mixture and set it into the hot oil. Cook on both sides about 3 or 4 minutes until it’s nicely browned and the chicken is cooked through. Set onto a warm plate.
In the same pan add the garlic to the chicken drippings. (Add another tablespoon of oil, if the pan is dry). Cook for a minute and then add in the chicken stock and milk. Bring that to a low simmer for 2 minutes. Then stir in the parmesan.
In a small container with a tight fitting led shake together the cornstarch and 1/4 cup water. Shake it until the cornstarch and water are thoroughly blended and then stir it into the simmering sauce until it thickens. Finally, stir in the lemon juice.
Set the chick onto a platter with rice or pasta or a whole grain. Pour the sauce over the chicken and garnish with thyme leaves and lemon slices. Hope you enjoy it!!
*The recipe I worked from called for Italian parsley as a garnish, but I have thyme in the side yard and like it with lemon. You could use any favorite herb…