Ingredients: |
Ingredients: For the Chicken:
2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 T flour
2 T finely grated fresh parmesan cheese
1 tsp salt
cracked pepper
For the Sauce:
1 T olive oil (extra virgin)
2 tsp butter (or oil)
2 T minced garlic
1 ¼ cup chicken broth or stock
½ cup half and half or heavy cream (or evaporated milk)
⅓ cup finely grated fresh Parmesan cheese
2 T capers, plus 2 T to garnish
1 tsp cornstarch, mix with 1 T water
2-3 T lemon juice (juice of 1 lemon)
2 T fresh parsley
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Directions: |
Directions:1. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper, dredge in the flour mixture, shake of excess and set aside.
2. Heat 1 T of olive oil and 2 tsp butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through, no longer pink, about 3-4 minutes depending on thickness of chicken. Transfer to warm plate.
3. Add garlic to the oil in the pan, spray with a light coating of oil if needed, and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
4. Bring the sauce to a gentle simmer, season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. If the sauce is too runny for your liking add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately.
5. Pour in the lemon juice, allow to simmer for another minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce about 1 minute to soak up all of the flavors in the sauce.
6. Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley |
This recipe for Creamy Lemon Parmesan Chicken Piccata is from