Recipe

Creamy Lemon Parmesan Chicken

Ingredients
⅓ cup flour
½ cup freshly grated Kowalski's Parmesan Cheese
- freshly grated zest of 1 lemon, divided
¾ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns, to taste, plus more for finishing the dish
½ cup skim milk
2 tbsp. Kowalski's Extra Virgin Olive Oil
4 boneless skinless chicken breasts
2 cloves garlic, finely minced
5 oz. baby spinach
- juice of 1 lemon (about ¼ cup)
¼ cup chicken broth
16 oz. Kowalski's Signature Fresh Alfredo Sauce (from the Dairy Department)
1 lemon, sliced into rounds and halved, divided
¼ cup thinly sliced fresh basil
Directions
  1. In a pie plate or other small rimmed baking dish, whisk together flour, cheese, ½ of the zest, salt and pepper.
  2. Pour milk into another pie plate or small rimmed baking dish.
  3. In a large skillet, heat oil over medium-high heat until shimmering but not smoking.
  4. Dredge chicken in flour-cheese mixture; dip in milk, then dredge in flour-cheese mixture again. Add chicken breasts to skillet as they are dredged; cook until dark golden (about 6 min. per side). Remove chicken from pan when done; set aside.
  5. Reduce heat to medium. Add garlic to the pan; cook until fragrant (about 1 min.).
  6. Add spinach, lemon juice and broth; cook until spinach is wilted (1-2 min.).
  7. Add Alfredo sauce; season with pepper to taste. Stir sauce to combine; cook until slightly thickened (3-4 min.).
  8. Return chicken to skillet with ⅔ of the lemon slices; simmer until chicken is cooked through (3-4 min.).
  9. Garnish with basil, remaining lemon zest and remaining lemon slices before serving.