How to Make Lemon Parmesan Chicken

Ingredients:
3/4 cup grated parmesan cheese
1/4 cup flour
8 skinless boneless chicken thighs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 3/4 cups chicken broth
1/2 cup mascarpone
1 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
1 tablespoon water
chopped fresh oregano to taste
4 lemon wedges for serving
Make:
Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
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.
Add garlic to skillet and cook over medium until fragrant, about 1 minute.
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.
Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes.
Slice chicken and return to sauce.
Serve mixture topped with fresh oregano. Serve with lemon wedges.