Creamy Lemon Chicken Parmesan

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Wheat flour

  White, all-purpose, enriched, bleached

  16 tsp or 42g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Bread crumbs

  Dry, grated, plain

  12 tbsp or 81g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Lemon juice

  Raw

  4 tbsp or 60g

• Salt

  Table

  ¼ tsp or 2g

• Half and half cream

  Fluid

  8 tbsp or 120g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Preheat the oven to 400°F. Cook the spaghetti according to package instructions.
2. Set up a breading station with flour in one dish, beaten eggs in another, and a mixture of breadcrumbs, half of the Parmesan cheese, Italian seasoning, and garlic powder in a third dish.
3. Coat each chicken cutlet in flour, then egg, and finally the breadcrumb mixture. Reserve 1 tablespoon of flour for later use.
4. Heat half of the oil in a skillet over medium-high heat. Cook chicken cutlets until golden, about 1-2 minutes per side. Transfer to a baking sheet and bake for about 10 minutes until cooked through to 165°F.
5. In the same skillet, heat the remaining oil over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in chicken broth, lemon juice, and salt, bringing to a boil. Whisk the reserved flour into the half-and-half and add to the pan, cooking until the sauce thickens, about 8-10 minutes.
6. Serve the chicken cutlets over spaghetti, drizzled with the sauce and topped with the remaining Parmesan and chopped parsley.

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