Creamy Lemon Parmesan Chicken
Ingredients
⅓ cup
flour
½ cup
freshly grated Kowalski's Parmesan Cheese
- freshly grated zest of 1 lemon, divided
¾ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns, to taste, plus more for finishing the dish
½ cup
skim milk
2 tbsp.
Kowalski's Extra Virgin Olive Oil
4
boneless skinless chicken breasts
2 cloves
garlic, finely minced
5 oz.
baby spinach
- juice of 1 lemon (about ¼ cup)
¼ cup
chicken broth
16 oz.
Kowalski's Signature Fresh Alfredo Sauce (from the Dairy Department)
1
lemon, sliced into rounds and halved, divided
¼ cup
thinly sliced fresh basil
Directions
- In a pie plate or other small rimmed baking dish, whisk together flour, cheese, ½ of the zest, salt and pepper.
- Pour milk into another pie plate or small rimmed baking dish.
- In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
- Dredge chicken in flour-cheese mixture; dip in milk, then dredge in flour-cheese mixture again. Add chicken breasts to skillet as they are dredged; cook until dark golden (about 6 min. per side). Remove chicken from pan when done; set aside.
- Reduce heat to medium. Add garlic to the pan; cook until fragrant (about 1 min.).
- Add spinach, lemon juice and broth; cook until spinach is wilted (1-2 min.).
- Add Alfredo sauce; season with pepper to taste. Stir sauce to combine; cook until slightly thickened (3-4 min.).
- Return chicken to skillet with ⅔ of the lemon slices; simmer until chicken is cooked through (3-4 min.).
- Garnish with basil, remaining lemon zest and remaining lemon slices before serving.
