Creamy Parmesan and Lemon Chicken

This is one of those recipes you can make as is or bedazzle the hell out of. Mushrooms, olives, or artichoke hearts would be welcome additions though it's pretty damn good as is. I labelled it 'fast' because you don't have to saute the shallots or green onions first but can just chop and mix them with the rest of the ingredients. Even better you can whip up the 'sauce' the night before and keep in the fridge until you're ready to assemble. Or even assemble the whole dish, cover it, and refrigerate overnight before baking off uncovered in a cold oven at 350 for 35-40 minutes.

Though it's not a pretty dish I'd serve this to friends who wouldn't judge me for it. Come to think of it I wouldn't serve food to any other kind. And since I'm laying it all out on the line here, I have to admit if I had my druthers, I'd flatten the chicken a little to keep the sauce-to-chicken-ratio equal from start to finish. Because at the end of the day, ain't it all about the sauce?

Creamy Parmesan and Lemon Chicken
* recipe easily doubled. As is, sauce will accommodate up to 3 medium chicken breast cutlets

Ingredients:
2 boneless, skinless chicken breast cutlets
1/2 cup sour cream (light is fine)
3 oz cream cheese (sold in little 3 oz packages in some stores)
2 teaspoons whole grain dijon mustard
1/4 cup white wine or chicken stock (use less salt if using stock)
1 fat green onion, chopped plus another for garnish
1/3 cup finely chopped shallots
1/8 teaspoon garlic powder
zest of a small lemon or 1/2 of a large
1/3 cup shredded Parmesan, plus additional for topping (if desired)
pinch black pepper
1/2 teaspoon kosher salt, plus a tiny pinch to season breasts
pinch red pepper flakes, optional
handful chopped fresh basil, optional

Directions:
Spray a small/medium casserole dish with nonstick spray and set aside. Meanwhile, mix together the sour cream, cream cheese, dijon, wine or stock, green onion, shallot, garlic powder, lemon zest, Parmesan, peppers, salt and basil if using in a medium bowl.

Place your chicken breasts in your greased dish, lightly season with salt and pepper, then pour the sauce evenly over and around the chicken covering them completely.

Either cover and refrigerate overnight until baking or bake right away at 350 for 25-30 minutes or until the edges of the dish are bubbling and the chicken is cooked through. If topping with extra Parmesan, be sure to sprinkle it over in the last 10 minutes of baking so it gets brown but doesn't burn. Garnish with additional green onions or fresh herbs and serve with rice or noodles.

*As stated above, if you are assembling this ahead and refrigerating it, place the dish uncovered in a cold oven, heat to 350 and bake for 35 minutes just until the sauce around the edges is bubbling and the chicken is cooked all the way through.