Lemon Chicken Parmesan Cream
This is what we imagine weeknight dinners should be like. It's straightforward, creamy, and quite filling.
INGREDIENTS
- All-purpose flour, half a cup
- Freshly grated Parmesan divided into 3/4 c.
- Garlic powder, 1 teaspoon
- 1/2 lemon's zest
- Halal salt
- Black pepper freshly ground
- 3 chicken breasts, boneless and skinless
- Extra-virgin olive oil, 2 tablespoons
- 10 grams of butter
- 2 minced garlic cloves
- Baby spinach, 2 cups
- Heavy cream, 1 cup
- Low-sodium chicken broth, 1/3 cup
- 1 lemon, cut in half and sliced into rounds.
- Fresh basil cut thinly, 1/4 cup
DIRECTIONS
Combine flour, 1/4 cup Parmesan, garlic powder, and lemon zest on a large dish. Use a fork to completely combine after liberally seasoning with salt and pepper. Each chicken breast should be well coated in the flour mixture. Place aside.
Oil should shimmer but not smoke when heated in a big skillet over medium-high heat. Add the chicken and cook for 6 minutes, or until browned. Cook for a further 6 minutes after flipping, or until golden on the other side. Take out of the pan and place aside.
Add butter to the pan and lower the heat to medium. Add the garlic when the butter has melted, and simmer for approximately a minute, or until fragrant.
Add the spinach and simmer for 1 to 2 minutes, or until wilted. Add the remaining 1/2 cup of Parmesan, the cream, and the chicken broth. Season with more salt and pepper. To blend, stir. Add lemon slices, bring to a boil, and cook for 3 to 4 minutes, or until slightly thickened. Simmer the chicken for a further 5 to 6 minutes, or until it is well done.
After the chicken has finished cooking, turn off the heat and top with basil before serving.
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