This parmesan chicken is superbly seasoned with Little Italy Secret Sauce and is brightened up by Lemon Juice. I don’t really measure, I’m more of a pinch, splash, dump in my hand gal, so all measurements are approx
Preheat oven to 400.
- 6 lg Chicken Breasts
- 2-4 Tsp Smoked Paprika
- Salt & pepper
- 3 Tbsp butter, divided
- 6 garlic cloves, minced
- 2 Tbsp Epicure’s Little Italy Secret sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream (could substitute Coconut milk)
- 1/2 cup parmesan cheese, divided
- 1 lemon, squeezed (I used a Meyer lemon)
- 1/2 tsp lemon zest (I used a Meyer lemon)
Season chicken with salt, pepper and Smoked Paprika.
Melt butter in your Everything Pan (or largest frying pan) and cook your chicken 2 mins on each side to brown. Take out and set aside.
Add remaining butter to your pan with your garlic & Little Italy seasoning. Saute 2 mins. Add in remaining ingredients reserving a few Tbsp of Parmesan. Simmer 3-4mins until parm has melted. Add chicken back into your pan and sprinkle your remaining parmesan over your chicken.
Place pan into oven for approx 20mins. If sauce hasn’t tightened up remove chicken and place pan back on burner for a couple mins. Whether your sauce is thickened or not is typically dependent on how much moisture was in your chicken.