Parmesan Lemon Chicken Piccata

 

Chicken

2 large boneless and skinless chicken breasts, halved horizontally to make 4

2 tablespoons grated parmesan cheese

2 tablespoons flour

salt & pepper

Sauce

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons garlic, minced

1 1/4 cup chicken broth

1/2 cup half and half or heavy cream

1/3 cup parmesan cheese

2 tablespoons capers, plus 2 tablespoons for garnish

1 teaspoon cornstarch with 1 tablespoon water (more if you prefer a thicker sauce)

2-3 tablespoons lemon juice

2 tablespoons fresh parsley for garnish

1. season chicken with salt and pepper and dredge in the flour and parmesan mixture

2. heat oil and butter in a large skillet over medium heat and fry the chicken until golden brown. Transfer to a plate

3. in the same skillet, fry the garlic, reduce heat and add the broth and cream. Reduce a little

4. season the sauce with salt and pepper, add the parmesan cheese and capers.

5. add the water/cornstarch mixture to thicken

6. pour in lemon juice, allow to simmer for 2 minutes and return the chicken to the pan

7. garnish with capers and parsley and serve over pasta, zucchini noodles or rice