Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon garlic powder

  2. 1/2 teaspoon onion powder

  3. 1/4 teaspoon poultry seasoning

  4. 1/2 teaspoon lemon pepper

  5. 2 boneless, skinless chicken breast halves

  6. 1/4 cup grated Parmesan cheese

  7. 1 Tablespoon flour

  8. 1 Tablespoon olive oil

  9. 1/4 cup white wine

  10. 1/2 cup chicken broth

  11. 2 green onions (scallions), thin-sliced, tops included

  12. 1 Tablespoon capers, drained

Instructions Jump to Ingredients ↑

  1. Preparation: Combine garlic powder, onion powder, poultry seasoning, and lemon pepper . Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour. Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. Remove to a plate and keep warm. Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers . Cook an additional 2 minutes. Serve chicken breasts with pan gravy. Yield: 2 servings Parmesan-Crusted Chicken Recipe Photo © 2006 Peggy Trowbridge, licensed to, Inc.


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