Shaved Parmesan Chicken & Lemon Creme
I first met Jules as a blog designer, and we became friends when she taught me the tricks of the trade. We share a lot of common interests, and one of them is cooking. She has some fabulous recipes on her blog, but the one I go back to time and time again is her Shaved Parmesan Chicken & Lemon Creme.
I want to show you how easy it is to make and how delicious it looks! It’s a bit of a process, but it’s not hard, and it’s worth the effort.
First I like to prepare all the components so I’m not spazzing out when it’s time to add something that isn’t chopped yet. So slice the mushrooms and set them aside. I use Creminis because I think they have better flavor than regular button mushrooms.
Then I slice my chicken nice and thin so it cooks evenly. (Or you can pound it, as Jules suggests. I just think it’s quicker and easier to slice it.)
Grate the Parmesan. As Jules says, don’t use the powdery stuff in this dish. You need to get the real thing and grate it yourself. I use a simple box grater.
Mix it together with the bread crumbs. I use gluten free.
You will also need to prepare two other plates – one with flour and the other with 2 eggs whisked with a couple tablespoons of water.
Squeeze the lemons and set the juice aside.
Set out your cream, chicken stock and capers so that’s all ready when you need it.
Mince some garlic, and then you’re ready to start putting it all together.
Melt butter and olive oil in a large saute pan. Dredge the chicken in the flour, then the egg mixture, and finally the bread crumbs and parm. Place it in the pan to brown. You may have to do it in batches if it won’t all fit in the pan.
When that’s browned nicely on both sides, place it in a casserole dish and pop it in the oven at 350 for 20 minutes.
While that’s getting cooked through, add more butter to the pan and toss in the sliced mushrooms.
Cook ’em till they are nice and soft. Yummy. Your kitchen will start to smell divine.
Now add the garlic and capers. I do love capers! I’m not entirely sure what they are, but they make any dish look special. Tasty li’l guys too!
Stir that around and then add your lemon juice and some chicken stock. This will deglaze the pan, which is a fancy way of saying it will get all the yummy brown bits off the bottom of the pan and incorporate them into the sauce. Is your mouth watering yet?
Let that simmer for a bit and then add more butter and the cream. None of that low-fat crap either. This is the real deal.
Simmer this for about 10 minutes, as the flour left over from browning the chicken allows it to thicken.
By now your chicken should be done. Pull it out of the oven. Cover it with foil if it gets done before the cream sauce.
When the cream sauce is thick enough to coat the back of a spoon, add some more parmesan and then pour the entire mixture over the chicken. (I will admit, mine never gets very thick. Jules can tell me if this looks right or not.)
I serve it with rice and a green vegetable. The rice will absorb some of the cream sauce so none of the deliciousness goes to waste.
- 4-6 skinless, boneless chicken breasts
- 2 eggs, beaten with a tbsp water
- 1/2 cup flour (I use gluten-free all purpose flour)
- 1/2 cup bread crumbs (I use gluten-free seasoned bread crumbs)
- 8 oz fresh crimini mushrooms
- 1 tbsp capers
- 2 cloves garlic, minced
- 2 lemons, juiced
- 2 cups heavy cream
- 2 cups chicken stock
- salt & pepper to taste
- chunk of Parmesan cheese (the real deal; no powdery stuff will do here)
- 2 tbsp olive oil
- 6 tbsp butter, divided
- Preheat oven to 350.
- Preheat large skillet over medium heat with 2 tbsp olive oil and 2 tbsp butter.
- Slice mushrooms into thick slices; set aside.
- Pound the chicken breasts flat and even, approx 1/2-inch thick.
- Season the chicken with salt and pepper on both sides.
- Grate a generous amount of Parmesan into the bread crumbs and toss together. Save out some Parmesan for the sauce.
- Lightly dredge each chicken breast in: flour first, egg second and bread crumb/parm mixture last.
- Gently place coated chicken breasts in preheated skillet with olive oil and butter. Brown 2-3 minutes on both sides; remove from skillet to casserole dish.
- Bake chicken in preheated oven for 20 minutes. Do not overcook.
- Add 2 more tbs butter and mushrooms to skillet. Saute until mushrooms begin to brown. Add capers and garlic.
- Deglaze the skillet with chicken stock and lemon juice, scraping the bottom of the pan.
- Add 2 more tbsp butter and heavy cream. Blend well and turn to low. Simmer 10 minutes or until sauce begins to thicken and will coat the back of a spoon.
- Before serving, sprinkle more Parmesan into the creme sauce and stir until it melts.
- Remove the chicken from the oven and place on a large platter. Pour the creme sauce over top and serve family style.