Creamy Lemon Chicken Parmesan

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Wheat flour

  White, all-purpose, enriched, bleached

  6 tbsp or 47g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Bread crumbs

  Dry, grated, plain

  3 oz or 85g

• 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

  16 oz 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

  ½ cup 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. Cut chicken breast into cutlets. Coat each chicken cutlet in flour, then egg, and finally the breadcrumb mixture. Reserve 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 ahe half-and-half and a little of the reserved flour to the pan, cooking until the sauce thickens and adding more flour if needed, about 8-10 minutes.
6. Serve the chicken cutlets over spaghetti, drizzled with the sauce and topped with the remaining Parmesan and chopped parsley.