Crispy Parmesan Chicken With Creamy Lemon Garlic Pasta Recipes

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
• Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
• Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA RECIPE - (4.6/5)

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON PASTA

Steps:

• Beat the egg in a shallow dish. In a second dish combine the Panko, Parmesan, and flour.
• Melt the butter in a large skillet over medium high heat.
• Dip the chicken tenders in the egg and then roll in the breadcrumb mixture. Place in the skillet with the melted butter.
• Cook the chicken for 4-5 minutes per side or until the chicken has browned and is cooked through. Remove from pan.
• Meanwhile, cook the pasta according to the package directions. Drain and keep warm.
• Add the milk, Parmesan cheese, lemon juice, garlic cloves, salt, and pepper to the skillet that held the chicken. Whisk together and cook over medium heat until the sauce begins to thicken. Add in the pasta and zoodles and cook for 1-2 additional minutes or until everything is hot.
• Place the chicken on top of the pasta and zoodles and serve.

CRISPY PARMESAN CHICKEN WITH LEMON PASTA

Steps:

• Mix 1/4 cup Parmesan and panko in shallow dish. Mix flour and 1/2 teaspoon sea salt in separate dish. Dip chicken in flour mixture, then in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.
• Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.
• Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.