CHICKEN DISH OF THE WEEK

Hello ladies and gents this is the viking telling you that today we are talking about

CREAMY LEMON PARMESAN CHICKEN

INGREDIENTS

• 1/2 c. all-purpose flour
• 3/4 c. freshly grated Parmesan, divided
• 1 tsp. garlic powder
• Zest of 1/2 lemon
• Kosher salt
• Freshly ground black pepper
• 3 boneless skinless chicken breasts
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. butter
• 2 cloves garlic, minced
• 2 c. baby spinach
• 1 c. heavy cream
• 2/3 c. low-sodium chicken broth
• 1 lemon, sliced in rounds and halved
• 1/4 c. thinly sliced fresh basil

DIRECTIONS

1. On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
2. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
3. Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. 
4. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.
5. When chicken is cooked, remove skillet from heat and garnish with basil before serving.

And as alawys Enjoy.