Ingredients for Chicken Breast In Parmesan
- Unsalted Butter
- Boneless Skinless Chicken Breast Halves
- Fresh Oregano
- Dry Vermouth
- Garlic Cloves
- Heavy Cream
- 1/4 teaspoon freshly grated nutmeg
- Parmesan Cheese
- Fresh Parsley
- Fresh Lemon Juice
- Salt and pepper to taste
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How to Make Chicken Breast In Parmesan
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 teaspoon dried oregano to the skillet.
- Season 1.5 lbs boneless, skinless chicken breasts with salt and pepper. Add chicken breasts to the skillet and sauté in batches for 3-5 minutes per side, until lightly browned. Do not cook through completely.
- Remove chicken from skillet and set aside on a warm platter, tenting with foil to keep warm.
- Add 1/4 cup dry vermouth to the skillet and deglaze over high heat, scraping up any browned bits from the bottom of the pan.
- Add 2 cloves minced garlic to the skillet and cook until fragrant (about 30 seconds).
- Reduce heat to moderately high and simmer until the vermouth is reduced by half (about 2 minutes).
- Pour in 1 cup heavy cream and reduce heat to low. Simmer until the sauce slightly thickens (about 3-5 minutes).
- Stir in 1/4 teaspoon freshly grated nutmeg, 1 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1 tablespoon fresh lemon juice.
- Stir until the cheese is melted and the sauce is smooth.
- Return the chicken to the skillet, ensuring it’s fully coated in the sauce. Cook until heated through (about 5 minutes).
- Season with additional salt and pepper to taste.
- Garnish with extra parsley before serving over rice or pasta.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
117g
Carbs
1g
