Ingredients:

• 2 large chicken breasts, halved lengthwise

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (Italian or panko)

• ½ tsp garlic powder

• ½ tsp paprika

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 2 tbsp butter

For the Creamy Lemon Sauce:

• 2 cloves garlic, minced

• ½ cup chicken broth

• 1 cup heavy cream

• 2 tbsp lemon juice

• 1 tsp lemon zest

• ¼ cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. In a shallow dish, mix Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.

2. Dredge each chicken piece in the mixture, pressing to coat well.

3. Heat olive oil and butter in a skillet over medium heat.

4. Cook chicken for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.

5. In the same skillet, sauté minced garlic for 1 minute.

6. Add chicken broth, lemon juice, and lemon zest, stirring to deglaze the pan.

7. Stir in heavy cream and Parmesan, simmering until the sauce thickens (about 3–5 minutes).

8. Return chicken to the skillet and spoon sauce over the top.

9. Garnish with fresh parsley and serve with rice, pasta, or mashed potatoes.