2 chicken breasts cut in half horizontally, to make 4. I prefer to do this, they cook faster.
1/3 c. Flour
2 Tbl. Grated Parmesan cheese
Salt and Pepper
1-2 Tbl. Olive oil
1/4 c. Fresh lemon juice, I use a whole lemon.
1 1/4 c. Chicken broth/stock
1/2 c. Milk or Half-n-Half I measure and let get to room temperature, so it doesn’t curdle in hot skillet.
1/3 grated Parmesan cheese
1 tsp of cornstarch/or flour mixed with 1 Tbl of water. Mix and set aside.
Mix the flour and cheese in shallow pan.
Add the olive oil to skillet. Salt and pepper the chicken on both sides.
Dredge chicken in flour/cheese mixture and lay in skillet.
Let cook on one side for about 4-6 minutes, then turn and cook other side. After the chicken has cooked, transfer to a plate. I put foil over to keep warm.
Then in the skillet, add the broth and lemon juice. Stir with a whisk to get the bits up. Then whisk in the milk, pouring slowly. Then whisk in the cornstarch mixture. Bring to a boil, add the Parmesan cheese to the sauce
then turn down the heat and add the chicken back in. Let them cook a little in the sauce.
Serve with your favorite side dishes.
I have always used this recipe. Just came up with it, tweaked it a little to make it right.
Hope you enjoy!!
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