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    Parmesan Lemon Chicken

    🍗Poultry
    ​

    4 servings

    porzioni

    15 minutes

    tempo di preparazione

    30 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    6 chicken cutlets

    Kosher salt and freshly ground black pepper (to taste)

    1 1/2 tablespoons all-purpose flour

    2 tablespoons freshly grated Parmesan (divided)

    2 tablespoons unsalted butter

    1 tablespoon vegetable oil

    3 cloves garlic (minced)

    1 cup chicken stock

    1/4 cup dry white wine

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons heavy cream

    2 tablespoons chopped fresh parsley leaves

    5 tablespoons freshly grated Parmesan

    4 tablespoons all-purpose flour

    Istruzioni

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

    Working one at a time, dredge chicken in parmesan mixture until evenly coated.

    Heat butter and vegetable oil in a large cast iron skillet over medium heat.

    Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

    Stir in garlic until fragrant, about 1 minute.

    Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

    Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.

    Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

    Serve immediately.

    for the parmesan mixture

    In a large bowl, combine Parmesan and flour.

    4 servings

    porzioni

    15 minutes

    tempo di preparazione

    30 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    6 chicken cutlets

    Kosher salt and freshly ground black pepper (to taste)

    1 1/2 tablespoons all-purpose flour

    2 tablespoons freshly grated Parmesan (divided)

    2 tablespoons unsalted butter

    1 tablespoon vegetable oil

    3 cloves garlic (minced)

    1 cup chicken stock

    1/4 cup dry white wine

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons heavy cream

    2 tablespoons chopped fresh parsley leaves

    5 tablespoons freshly grated Parmesan

    4 tablespoons all-purpose flour

    Istruzioni

    1

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

    2

    Working one at a time, dredge chicken in parmesan mixture until evenly coated.

    3

    Heat butter and vegetable oil in a large cast iron skillet over medium heat.

    4

    Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

    5

    Stir in garlic until fragrant, about 1 minute.

    6

    Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

    7

    Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.

    8

    Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

    9

    Serve immediately.

    10

    for the parmesan mixture

    11

    In a large bowl, combine Parmesan and flour.