Chicken Piccata Casserole
Ingredients
- cooking spray
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup half-and-half
- ¾ cup grated Parmesan cheese, divided
- ¼ cup lemon juice
- ¼ cup capers, drained
- salt and ground black pepper to taste
- 3 (8 ounce) skinless, boneless chicken breasts
- 1 medium lemon, sliced
- 3 tablespoons dry bread crumbs
- 2 tablespoons chopped fresh parsley, or to taste
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Instructions
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is well combined, about 1 minute. Stir in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
- Off heat, stir in ½ cup Parmesan cheese, lemon juice, capers, salt, and black pepper; set aside.
- Slice each chicken breast lengthwise into 2 cutlets; place in a single layer in the prepared dish. Season with salt and black pepper. Spread sauce evenly over cutlets; top with lemon slices.
- Combine remaining ¼ cup Parmesan cheese and bread crumbs in a small bowl; sprinkle evenly over casserole.
- Bake in the preheated oven until an instant-read thermometer inserted into cutlets reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with parsley; serve warm.
Source
Original recipe: View Original