Chicken Piccata Casserole

Name: Chicken Piccata Casserole
Total time: 50
Yield: 6
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

Recipe by Bibi from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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cooking spray
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cloves garlic, minced
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½ cup chicken broth
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½ cup half-and-half
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¾ cup grated Parmesan cheese, divided

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¼ cup lemon juice
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¼ cup capers, drained
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salt and ground black pepper to taste
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3 (8 ounce) skinless, boneless chicken breast halves
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1 medium lemon, sliced
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3 tablespoons dry bread crumbs
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2 tablespoons chopped fresh parsley, or to taste

Instructions

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.