Best Lemon Chicken With Parmesan Crostini Recipes

Creamy Lemon Parmesan Chicken image

Provided by Alyssa Rivers

Time 20m

Number Of Ingredients 10

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

Steps:

In a large skillet add olive oil, garlic cloves and cook the chicken on medium high heat for 3-5 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.
Add the heavy cream, chicken broth, 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.

Lemon Chicken with Parmesan Crostini image

Yield Serves 8

Number Of Ingredients 16

For crostini
12 1/4-inch-thick French bread baguette slices, toasted
1/4 cup tomato paste
12 thin slices plum tomato
2 tablespoons grated Parmesan cheese
For chicken
4 4-ounce skinless boneless chicken breasts
3 tablespoons all purpose flour
2 1/2 teaspoons olive oil
1/4 cup finely chopped green onions (white and pale green parts only)
2 small garlic cloves, minced
1/2 cup canned low-salt chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Steps:

Make crostini:
Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
Make chicken:
Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.