开云体育

• Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
• Working one at a time, dredge chicken in parmesan mixture until evenly coated.
• Heat butter and vegetable oil in a?large cast iron skillet?over medium heat.
• Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
• Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
• Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
• Serve immediately.

for the parmesan mixture

• In a large bowl, combine Parmesan and flour.