Add the wine and garlic. Set heat to medium. Bubble gently for about 4 minutes, until the liquid has reduced by half. Use a silicone spatula to “clean” any remaining brown flecks on the pan while the wine reduces and incorporate it into the liquid for more flavor.
Add the chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes or so, to thicken and concentrate the flavor. Reduce heat to low.
Add the heavy cream slowly, stirring continuously.
Stir in the lemon juice and slowly sprinkle in the Parmesan, stirring continuously, until combined. Add the chicken back and let the chicken warm through.
Optional: Swirl in 2 Tbsp. cold butter to give the sauce a smooth, velvety finish.
To Serve with Pasta:
Boil up to 3/4 lb. of spaghetti once the chicken is added back to the sauce. Drain.
Remove chicken and set on serving plates. Use kitchen tongs to add the spaghetti to the pot with the sauce until your desired sauce/pasta ratio is obtained. Toss to coat. (OR, serve this with my easy Buttered Noodles.)
Garnish with parsley and lemon slices and serve!
Notes
If your chicken breasts are small, consider using 4 instead of 2 for this recipe.
Pro Tips:
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.
Be sure to serve this with my easy Roasted Asparagus!
This recipe is in The Cozy Cookbook on page 111!
Nutritional facts do not include the optional 3/4 lb. spaghetti.
Nutrition
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