Directions

• Gather all ingredients.
• 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.