Cream Lemon Parmesan Chicken w/ Studio 5 (a 30 minute meal!)
You can watch my segment HERE.
Who wants a new weeknight meal? Raise your hand!
This recipe came together by using what I had in my fridge and having lemons on hand that I needed to use asap. The 18 year old told me to “hurry and write this down fast.” And so I did.
Lemon Parmesan Chicken
Chicken:
6 chicken cutlets, pounded evenly about ½” thickness
1 cup paleo flour mix
½ cup grated Parmesan cheese
½ tsp. kosher salt
½ tsp. fresh black pepper
½ tsp. oregano
Prepare your chicken. I like to prep my chicken in a freezer bag, with my large rolling pin. Smash it until it’s a uniform thickness. Repeat until all chicken cutlets are prepared.
Mix together the flour, Parmesan, salt pepper and oregano in a small bowl. Dip the thin chicken cutlets on both sides generously.
In your medium high heat skillet, brown the coated chicken cutlets in a little olive oil until brown and tender, 2-3 minutes per side. Remove from the skillet and set aside.
Clean out the hot skillet carefully with any darker flour bits.
In the same skillet, make your sauce. (below)
Sauce:
1 tbsp. butter
1 lemon sliced and quartered thinly
1 cup chicken broth
1 lemon juiced and zested
1 tsp. oregano
Pinch of red pepper flakes
½ tsp. kosher salt
1 cup heavy cream
1 cup grated Parmesan chicken
Lemon slices for garnish
Fresh parsley for garnish
In your hot skillet, add the butter and small lemons sliced and quartered. Cook on both sides 1-2 minutes to brown and release the lemon juice. Then add the chicken broth, another lemon juiced and zested. Bring to a simmer. Then add the oregano, red pepper flakes and salt & heavy cream. Simmer for 1-2 minutes. Then take off the heat and add the Parmesan cheese and stir together to thicken.
Chicken:
6 chicken cutlets, pounded evenly about ½” thickness
1 cup paleo flour mix
½ cup grated Parmesan cheese
½ tsp. kosher salt
½ tsp. fresh black pepper
½ tsp. oregano
Prepare your chicken. I like to prep my chicken in a freezer bag, with my large rolling pin. Smash it until it’s a uniform thickness. Repeat until all chicken cutlets are prepared.
Mix together the flour, Parmesan, salt pepper and oregano in a small bowl. Dip the thin chicken cutlets on both sides generously.
In your medium high heat skillet, brown the coated chicken cutlets in a little olive oil until brown and tender, 2-3 minutes per side. Remove from the skillet and set aside.
Clean out the hot skillet carefully with any darker flour bits.
In the same skillet, make your sauce. (below)
Sauce:
1 tbsp. butter
1 lemon sliced and quartered thinly
1 cup chicken broth
1 lemon juiced and zested
1 tsp. oregano
Pinch of red pepper flakes
½ tsp. kosher salt
1 cup heavy cream
1 cup grated Parmesan chicken
Lemon slices for garnish
Fresh parsley for garnish
In your hot skillet, add the butter and small lemons sliced and quartered. Cook on both sides 1-2 minutes to brown and release the lemon juice. Then add the chicken broth, another lemon juiced and zested. Bring to a simmer. Then add the oregano, red pepper flakes and salt & heavy cream. Simmer for 1-2 minutes. Then take off the heat and add the Parmesan cheese and stir together to thicken.
Serve the sauce over the warm browned chicken, with mashed potatoes. Garnish with fresh parsley and lemon slices.
