Creamy Lemon Chicken
Tender, pan-fried chicken cutlets are simmered in a rich and zesty cream sauce made with lemon, garlic, and Parmesan cheese. A quick and elegant weeknight dinner.
Tender, pan-fried chicken cutlets are simmered in a rich and zesty cream sauce made with lemon, garlic, and Parmesan cheese. A quick and elegant weeknight dinner.
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In a small bowl, combine paprika, garlic powder, salt, pepper, and chicken seasoning. Season the chicken breasts on all sides with the spice mixture.
Dredge each seasoned chicken breast in all-purpose flour, ensuring it's fully coated.
Heat cooking oil in a large skillet over medium-high heat. Add the chicken and fry for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
Squeeze in the juice from half a lemon. Pour in the heavy whipping cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
Stir in the shredded Parmesan cheese and season with black pepper to taste. Let the sauce simmer and thicken slightly.
Return the cooked chicken to the skillet, nestling it into the sauce.
Arrange lemon slices on top of the chicken, cover the pan, and let it simmer for another 5 minutes for the flavors to meld.
Garnish with fresh chopped parsley before serving.

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