Blogs, Recipes

Lemon Parmesan Chicken

This is definitely one of my favorite dishes! It’s perfect for a quick weeknight meal or a date night!

With this recipe you get perfectly tender, golden brown pan seared chicken coated in a quick lemon garlic butter pan sauce. It will have you wanting seconds and maybe even thirds! 

I like to serve this over a bed of spinach or with my Garlic & Spinach Orzo- recipe coming soon! 

As for my wine, this dish pairs perfectly with Scout & Cellar Clean-Crafted™Che Fico Pinot Grigio. It’s tart and fresh with lemon, underripe peach and a subtle minerality and a refreshing finish. Perfect on a hot summer night! 

Click the link to order the wine pairing- Scout & Cellar Clean-Crafted™ Che Fico Pinot Grigio.
http://www.scoutandcellar.com/whiskawaykitchen

Ingredients for Parmesan Crusted Chicken:

  • 1 1/2 lb chicken breast or 1 lb boneless chicken thighs
  • 1 Tbsp olive oil
  • 1 Tbsp parsley to garnish
  • 1/2 lemon sliced for garnish

Ingredients for the Egg Mixture:

  • 2 large eggs
  • 1 garlic clove minced
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • For the Parmesan Breading Mixture:
  • 1 cup Parmesan cheese grated
  • 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

  • 8 Tbsp butter
  • 2 garlic cloves minced
  • 1/4 cup lemon juice
  • 1/4 cup chicken broth
  • 1/4 tsp ground black pepper

Instructions

Cut the chicken breasts in half lengthwise. 

Lightly beat with a meat mallet until even in thickness.

In a bowl, whisk together the ingredients for the egg mixture. 

In another bowl, combine the ingredients for the parmesan mixture. 

Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. 

Allow any excess ingredients to fall off from each bowl.

In a large skillet, heat enough oil to cover the bottom of a skillet. 

Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F. 

Transfer to  a plate. 

In the same saucepan, melt butter and garlic, cook until fragrant. 

Add the chicken broth, lemon juice and pepper. 

Allow the sauce to cook for about 2 minutes. 

Pour the sauce over the cooked chicken, turning to coat. 

Garnish with lemon slices and finely chopped parsley if desired.

Recipes

Pear & Pecorino Ravioli with Pancetta and Walnuts

Ravioli stuffed with a fresh pear and cheese filling and sauteed in a buttery sauce with crispy pancetta, this ravioli recipe is a fancy dinner made easy!

The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. It’s sweet and savory, my two favorite flavors! 

As you know by now, I love making homemade pasta and that doesn’t stop with the basics like spaghetti and fettuccine – I also enjoy making homemade ravioli. 

First, you will want to make the filling. 

Peel and core the pears. Then using the fine side of a box grater, grate the pears and Pecorino into a bowl and combine. Add ¼ cup of  the mascarpone, 2 Tbsp. of the chopped parsley, salt and pepper and stir to combine. Set to the side. 

If you are making your own pasta, which I highly recommend, follow my Homemade Pasta recipe blog post. 

If you don’t want to make your own pasta dough, you can also use store bought wonton wrappers to cut down on time.

Roll pasta dough into long strips.  I used a pasta machine attachment on my stand mixer to make it easier.

Press a ravioli cutter stamp or circle cookie cutter into the flour and then press down firmly to cut out raviolis or wonton wrapper. Place on a prepared lightly floured cookie sheet. 

This is a ravioli cutter, I purchased from Williams Sonoma.

Scoop about 2 tsp. of the filling into the center of the ravioli. Place another ravioli round on top. Using a pastry brush dipped in water, moisten the exposed pasta around the filling. Starting in the center, gently press and shape the dough around each mound, working out to the sides and forcing out any air. 

Repeat this process until all ravioli is made.  Place in the refrigerator for at least one hour.

In a large pot of boiling water, add ravioli and once they float to the top, cook another couple of minutes, save about ¼ cup of the water and drain the rest. You will want to use the reserved pasta water to help thicken the sauce later.

For the sauce, melt the butter and sauté the shallots and garlic. I love shallots, while similar in taste to an onion, I think they have a bit more “refined” flavor and are more delicate, and softer. 

Once the shallots and garlic are slightly brown, add in the chopped pancetta. Pancetta is an Italian salami made of pork belly meat that is salt cured. You can find pancetta in the deli at most local grocery stores, like Publix. If you can not find Pancetta, bacon will work too. Cook the pancetta until crispy. 

Add the stuffed ravioli to the same pan, and coat with the buttery sauce for about 2-3 minutes. Slowly add the reserved pasta water, a tablespoon at a time into the pan, this will thicken the sauce slightly. Continue to sauté the ravioli for about 2 more minutes, you want to heat the ravioli all the way through. Lastly, stir in the chopped parsley. 

Place the cooked ravioli on a plate, spoon the buttery sauce over the top and sprinkle with toasted chopped walnuts. Yum! 

INGREDIENTS 

  • 1 lb. Bartlett pears, peeled and cored
  • 8 oz. Pecorino Toscano cheese
  • 1/4 cup mascarpone cheese
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • 1 lb. fresh pasta
  • 4 Tbs. unsalted butter
  • 2 cloves garlic, minced
  • 1 cup chopped pancetta
  • 2 shallots, diced
  • 3 Tbs. chopped toasted walnuts

DIRECTIONS

Using the fine side of a box grater, grate the pears and Pecorino into a bowl. Add the mascarpone, 2 Tbsp. of the parsley, salt and pepper and stir to combine.

Kitchen Aid Pasta Roller: Using the roller attachment, roll the pasta into a thin sheet and cut into 12-inch-long pieces.

Hand method: Roll out the pasta and cut into 12-inch-long pieces. 

Press a ravioli cutter stamp or circle cookie cutter into the flour and then press down firmly to cut out raviolis. Place on a prepared floured tray.

Scoop about 2 tsp. of the filling into the center of the ravioli. Place another ravioli round on top. Using a pastry brush dipped in water, moisten the exposed pasta around the filling. Starting in the center, gently press and shape the dough around each mound, working out to the sides and forcing out any air.

Transfer the ravioli to a lightly floured baking sheet and refrigerate for at least 1 hour before cooking.

Bring a large pot two-thirds full of salted water to a boil over high heat. Add half of the ravioli and cook until they float and are al dente (tender but firm to the bite), 2 to 3 minutes. Transfer the ravioli to paper towels to drain. Repeat to cook the remaining ravioli. Reserve 1/4 cup of the cooking water.

In a large, deep sauté pan over medium-high heat, melt the butter. Sauté the chopped shallots and garlic for 2-3 minutes. In the same pan, add the pancetta and cook until crispy. Season with salt and pepper. Add the ravioli and gently stir to coat with the butter. Add the reserved cooking water as needed to create a sauce. Stir in the remaining 1 Tbs. parsley.

Transfer the ravioli to a warmed serving bowl, sprinkle with the walnuts and serve.

 Inspired by Lidia Bastianich