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Parmesan chicken lovers, prep your taste buds! This recipe is a fresh take on a favorite classic, using lemon juice, Kitchen Basics® Chicken Stock and white wine for a crisp, light sauce. Seasoned with McCormick® Sea Salt and coated with a crispy panko breading, this chicken is best served over angel hair pasta with lemon wedges and a chopped parsley garnish.
Mix 1/4 cup Parmesan and panko in shallow dish. Mix flour and 1/2 teaspoon sea salt in separate dish. Dip chicken in flour mixture, then in egg. Coat chicken evenly with panko mixture. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook chicken in batches 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil, as needed. Remove chicken from skillet; keep warm.
Stir wine and garlic into skillet, stirring to release browned bits from bottom of skillet. Stir in chicken stock, lemon juice, cream and remaining sea salt. Reduce heat to low; simmer 5 to 8 minutes or until sauce is slightly reduced.
Toss pasta in sauce and stir in remaining 2 tablespoons Parmesan cheese. Serve with chicken and garnish with fresh lemon wedges and chopped parsley, if desired.