Parmesan Lemon Chicken

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

Working one at a time, dredge chicken in parmesan mixture until evenly coated.

Heat butter and vegetable oil in a large cast iron skillet over medium heat.

Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.

Stir in garlic until fragrant, about 1 minute.

Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.

Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.

Serve immediately.

For the parmesan mixture: In a large bowl, combine Parmesan and flour.