Creamy Lemon Parmesan Chicken

01Method

1. 1

   Measure out and prepare all ingredients before starting.

2. 2

   Mix together a quarter of the Parmesan cheese with the flour in a shallow dish.

3. 3

   Season the chicken on both sides with salt and pepper, then coat each piece thoroughly in the flour mixture.

4. 4

   Warm the olive oil in a large 12-inch skillet over medium-high heat. Working in two batches, sear the chicken until deeply browned, about 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.

5. 5

   Add the garlic to the same skillet and cook over medium heat, stirring, until aromatic, about 1 minute.

6. 6

   In a bowl, whisk together the broth, mascarpone, lemon zest, lemon juice, and the remaining Parmesan. Pour this mixture into the skillet and bring to a boil.

7. 7

   Stir together the cornstarch and water in a small bowl until smooth, then add to the skillet and stir until the sauce thickens and bubbles.

8. 8

   Nestle the chicken back into the skillet, bring back to a boil, then reduce the heat, cover, and simmer until the chicken is fully cooked through (internal temperature 170°F), 5 to 6 minutes.

9. 9

   Slice the chicken and return the pieces to the sauce.

10. 10

    Plate the chicken and sauce, garnish with fresh oregano and/or basil, and serve with lemon wedges on the side.