Casserole with Chicken Piccata

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch casserole dish with cooking spray.

2. 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.

3. Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.

4. 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.

5. Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.

6. 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.

Cook’s Note:

You may use purchased chicken cutlets or tenders. Be sure to adjust cooking time.

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