Chicken Piccata Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted Breasts
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 breast halves 1 medium lemon, sliced 3 tablespoons dry bread crumbs 2 tablespoons chopped fresh parsley, or to taste
Nutrition Info
- 251.3 caloriescarbohydrate: 9.1 gcholesterol: 85.5 mgfat: 11.7 gfiber: 1.3 gprotein: 27.8 gsaturatedFat: 6.3 gservingSize: -sodium: 502.4 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Piccata Casserole
Directions
-
Preheat the oven to 375 degrees F (190 degrees C). Spray 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 mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.
Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.
Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.
Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.