* Creamy Lemon Parmesan Chicken
Bob's Redmill Corn Starch, 18oz. THUMBNAIL
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$3.29
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Mary's Organic B/S Chicken Breast, 1 lb THUMBNAIL
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$11.99
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Garlic Bulb, ea. THUMBNAIL
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Organic Valley Whipping Cream, 16oz. THUMBNAIL
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Pacific Organic Low Sodium Chicken Broth, 4pk-8oz. THUMBNAIL
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$5.69
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Organic Lemon, ea. THUMBNAIL
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Spicely Organic Italian Seasoning, 0.5oz. THUMBNAIL
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Grassi Shredded Parmesan, 8oz. THUMBNAIL
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$10.99
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Organic Valley Grated Parmesan Cheese, 4oz THUMBNAIL
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$5.99
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Creamy Lemon Parmesan Chicken

  • ·         4 Boneless skinless Chicken Breasts
  • ·         2 Tablespoons olive oil
  • ·         3 garlic cloves minced
  • ·         1 cup heavy cream
  • ·         ½ cup chicken broth
  • ·         Juice from one lemon about 1/4 cup
  • ·         1 teaspoon garlic powder
  • ·         1 teaspoon Italian seasoning
  • ·         ½ cup parmesan cheese
  • ·         1 Tablespoon cornstarch

1.    In a large skillet add olive oil and cook the chicken on medium high heat for 5-8 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

2.    Add the chicken broth, heavy cream, juice from one lemon, garlic powder, Italian seasoning, and parmesan cheese. Whisk in the cornstarch and let simmer for 1-2 minutes over medium high heat until it starts to thicken. Add the chicken back to the pan and serve over pasta if desired. Delicious with steamed broccoli.  (Serves 4) The Recipe Critic.

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