Parmesan Cheese: I use Belgioioso Parmesan cheese in this recipe and put 1 cup in the sauce. Some Parmesan cheese varieties may have a stronger taste, consider adding 1/2 cup at first, then add more if desired.
Use the meat tenderizer to create a textured surface on the chicken. This gives the breading something to cling onto, which also gives you a nice sear. Pounding the chicken also makes it more tender.
Chicken plumps up more when cooked so don’t be afraid to pound it thin.
Fresh lemon juice is much more flavorful than bottled.
Use fresh garlic (vs. jarred) if possible.
Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor. (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
Capers and/or spinach can be added to the sauce at the end of cooking if desired.
1/2 Cup chicken broth and 1 Tbsp. butter can be used instead of white wine if needed.
Make sure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and the consistency can become grainy.
This recipe is in The Cozy Cookbook on page 111!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
Meat Tenderizer -This is key for pounding the chicken nice and thin, creating a textured surface on the meat which clings onto the breading, and it makes the chicken nice and tender.
Kitchen Tongs– Makes it easy to handle the chicken when searing.
Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space.
Ingredients
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