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4 servings
This riff on classic chicken Parmesan replaces the usual marinara with a luscious lemony cream sauce. We've lightened it up by using half-and-half instead of cream, with just-as-delicious results. Serve this lemony chicken dinner with whole-wheat pasta or brown rice.
⅓ cup all-purpose flour
2 large eggs, lightly beaten
¾ cup whole-wheat panko breadcrumbs
½ cup grated Parmesan cheese, divided
1 teaspoon Italian seasoning
1 teaspoon garlic powder
4 4-ounce chicken breast cutlets
3 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 cup low-sodium chicken broth
¼ cup lemon juice
¼ teaspoon salt
½ cup half-and-half
¼ cup chopped fresh parsley
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1st Keep
 hoogie69
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