Creamy Lemon Chicken Parmesan

This riff on classic chicken Parmesan replaces the usual marinara with a luscious lemony cream sauce. We've lightened it up by using half-and-half instead of cream and by coating the chicken in whole-wheat panko breadcrumbs, with just-as-delicious results. Serve this lemony chicken dinner with whole-wheat pasta or brown rice.

Ingredients

  • ⅓ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • ¾ cup whole-wheat panko breadcrumbs
  • ½ cup grated parmesan cheese, divided
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 4 4-ounce chicken breast cutlets
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • ¼ cup lemon juice
  • ¼ teaspoon salt
  • ½ cup half-and-half
  • ¼ cup chopped fresh parsley

Directions

Login to continue Reading