Chicken thighs are breaded with Parmesan and simmered in a delicious lemon cream sauce. Serve with rice or pasta and a side salad.
Ingredients
-
3/4 cup grated parmesan cheese
-
1/4 cup flour
-
8 skinless boneless chicken thighs
-
1/2 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons olive oil
-
3 cloves garlic, minced
-
1 3/4 cups low sodium chicken broth
-
1/2 cup mascarpone
-
1 teaspoon lemon zest
-
3 tablespoons freshly squeezed lemon juice
-
1 tablespoon cornstarch
-
1 tablespoon water
-
chopped fresh oregano to taste
-
4 lemon wedges for serving
Description
Gather all ingredients.
Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
Heat oil in a 12-inch skillet over medium-high heat. Add chicken, half at a time, and brown well, 3 to 4 minutes per side. Remove chicken from skillet.
Add garlic to skillet and cook over medium until fragrant, about 1 minute.
Whisk together broth, mascarpone, lemon zest, lemon juice, and remaining 1/2 cup Parmesan cheese in a medium bowl. Add to skillet. Bring to a boil.
Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes.
Slice chicken and return to sauce.
Serve mixture topped with fresh oregano. Serve with lemon wedges.
