Lemon Parmesan Chicken

w/ pasta and toasted bread
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 636kcal

Ingredients

  • 1 lb Chicken breast boneless skinless sliced into strips
  • 2 tbsp All-purpose flour
  • 1/2 lb penne pasta
  • 4 slices french bread toasted

Sauce:

  • 2 tbsp Extra-virgin olive oil
  • 2 cloves garlic minced
  • 1.25 cups chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup Parmesan cheese grated
  • 1 tsp Cornstarch dissolved in 1 tablespoon of water (only use if needed)
  • 1 tsp Lemon zest
  • 4 slices lemon zested first and then cut into round slices
  • 2 tbsp Fresh parsley whole leaves

Instructions

  • In a pot of boiling salted water cook the pasta according to the directions on the package.
  • In a bowl, combine the flour and a pinch of salt and pepper. Coat the chicken in the flour mixture; shake off excess and set aside.
  • Heat the oil in a nonstick pan over medium-high heat. Fry the chicken on both sides until it is golden brown, about 3-4 minutes per side.
  • Add the garlic to the pan with the chicken and cook until fragrant about 1 minute. Reduce the to medium heat, add the broth and cream.
  • Bring it to a simmer. Continue cooking for about 2 minutes until the sauce gets thicker. (If the sauce is too thin for your liking, add the cornstarch/water mixture into the pan and stir to combine into the sauce. It will begin to thicken immediately.)
  • Remove the pan from heat and stir in the lemon zest and parmesan cheese. Serve over pasta with toasted bread on the side. Garnish with parsley and lemon slices.

Nutrition

Calories: 636kcal | Carbohydrates: 66g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 714mg | Potassium: 711mg | Fiber: 3g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 24mg | Calcium: 165mg | Iron: 3mg

Lemon Parmesan Chicken

w/ pasta and toasted bread
No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 636 kcal

Ingredients
  

  • 1 lb Chicken breast boneless skinless sliced into strips
  • 2 tbsp All-purpose flour
  • 1/2 lb penne pasta
  • 4 slices french bread toasted

Sauce:

  • 2 tbsp Extra-virgin olive oil
  • 2 cloves garlic minced
  • 1.25 cups chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup Parmesan cheese grated
  • 1 tsp Cornstarch dissolved in 1 tablespoon of water (only use if needed)
  • 1 tsp Lemon zest
  • 4 slices lemon zested first and then cut into round slices
  • 2 tbsp Fresh parsley whole leaves

Instructions
 

  • In a pot of boiling salted water cook the pasta according to the directions on the package.
  • In a bowl, combine the flour and a pinch of salt and pepper. Coat the chicken in the flour mixture; shake off excess and set aside.
  • Heat the oil in a nonstick pan over medium-high heat. Fry the chicken on both sides until it is golden brown, about 3-4 minutes per side.
  • Add the garlic to the pan with the chicken and cook until fragrant about 1 minute. Reduce the to medium heat, add the broth and cream.
  • Bring it to a simmer. Continue cooking for about 2 minutes until the sauce gets thicker. (If the sauce is too thin for your liking, add the cornstarch/water mixture into the pan and stir to combine into the sauce. It will begin to thicken immediately.)
  • Remove the pan from heat and stir in the lemon zest and parmesan cheese. Serve over pasta with toasted bread on the side. Garnish with parsley and lemon slices.

Nutrition

Calories: 636kcalCarbohydrates: 66gProtein: 40gFat: 23gSaturated Fat: 11gCholesterol: 124mgSodium: 714mgPotassium: 711mgFiber: 3gSugar: 3gVitamin A: 759IUVitamin C: 24mgCalcium: 165mgIron: 3mg
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