One Skillet Lemon Parmesan Chicken

Prep Time 20 mins     Cook Time 10 mins     Total Time 30 mins

Ingredients

• 1 lb boneless, skinless chicken breasts (2 large)
• 1/4 cup all-purpose white flour
• 7 tbsp unsalted butter, separated (4tbsp-2tbsp-1tbsp)
• 1/2 tsp sweet Hungarian paprika
• 1/2 tsp no sodium Italian seasoning  (McCormick’s Perfect Pinch)
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup no salt, homemade, unseasoned breadcrumbs
• Dash freshly ground black pepper
• 10 oz fresh green beans, trimmed
• Lemon Butter Sauce
• 4 tbsp unsalted butter
• 1/8 tsp garlic powder
• 2 tbsp freshly squeezed lemon juice* (1 large lemon)
• 1/4 teaspoon lemon zest
• 1/2 tbsp fresh flat-leaf parsley, minced

Directions:

1. Make Lemon Butter Sauce: Add the 4 tbsp of unsalted butter to a 12 inch non-stick skillet, place on the element over medium low heat and let the butter melt. Once melted, add in the 1/8 tsp of garlic powder, add in the fresh lemon juice, zest and freshly minced parsley. Cook over low heat for about 5 minutes or until the mixture has reduced somewhat. Add fresh ground pepper, pour into a microwavable measuring cup and set aside. Do not wash or wipe skillet.

2. Place three plates on the counter…put the 1/4 cup flour on the first one; on the second plate, put 4 tablespoons melted butter; and on the third, the paprika, Italian seasoning, dried parsley, Parmesan cheese and unseasoned breadcrumbs (mix well).

3. Trim the two chicken breasts of any fat. Slice each breast horizontally in order to make 4 thin slices. Place the chicken slices between two layers of plastic wrap and pound with a mallet or heavy bottomed glass so the slices are of even thickness. Season both sides of the chicken slices with some freshly ground black pepper.

4. Dredge the chicken in the flour, then the melted butter and finally in the seasoned Parmesan/breadcrumb mixture. If there are any leftovers, check the chicken slices and re-coat any pieces that look skimpy.

5. In the same skillet that the Lemon Butter Sauce was made in add 2 tablespoons of butter and heat over medium high. Add the breaded chicken slices and cook for about 4 minutes, using a fork, flip the chicken slices over and continue to cook for another 4-5 minutes. Continue cooking until no pinkness remains. If the outside is browning too quickly, reduce the heat.

6. Place the cooked chicken slices on a plate and cover with a lid or tented foil..

7. Clean and trim the green beans and slice a lemon very thinly. Add a tablespoon of unsalted butter to the skillet, add the green beans, season and cook over medium heat for about 6 minutes or until tender crisp. Add the thinly sliced lemon and any remaining garlic and sauté for 2-3 minutes.

8. Put the chicken back into the skillet and warm through. Serve immediately with the Lemon Butter Sauce as a side dip…do not pour the sauce over the chicken as it will become soggy. (Reheat the Lemon Butter Sauce for 15-30 seconds in the microwave)

9. Garnish chicken with fresh parsley and more lemon, if desired.

*if you microwave a lemon for 30 seconds and then roll it on the counter for a few seconds, it will give you more juice

Recipe makes 4 servings, each serving has 279mg sodium