Ingredients

• 0.75 cups grated parmesan cheese
• 0.25 cups flour
• 8 skinlesss boneless chicken thighs
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic , minced
• 1.75 cups low sodium chicken broth
• 0.5 cups mascarpone
• 1 teaspoon lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• chopped fresh oregano to taste
• lemon wedges for serving

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
3. 3 Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
4. 4 Heat oil in a 12-inch skillet over medium-high heat. Add chicken, half at a time, and brown well, 3 to 4 minutes per side. Remove chicken from skillet.
5. 5 Add garlic to skillet and cook over medium until fragrant, about 1 minute.
6. 6 Whisk together broth, mascarpone, lemon zest, lemon juice, and remaining 1/2 cup Parmesan cheese in a medium bowl. Add to skillet. Bring to a boil.
7. 7 Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
8. 8 Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes.
9. 9 Slice chicken and return to sauce.
10. 10 Serve mixture topped with fresh oregano. Serve with lemon wedges.

Nutrition per serving