Best Creamy Lemon Parmasean Chicken Piccata Recipes

CREAMY LEMON PARMESAN CHICKEN PICCATA

Creamy Lemon Parmesan Chicken Piccata image

The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.

Provided by Karina

Categories Dinner

Time 30m

Number Of Ingredients 15

Ingredients

2 large boneless and skinless chicken breasts (halved horizontally to make 4)
2 tablespoons flour ((all purpose or plain))
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
1 tablespoon olive oil
2 teaspoons butter ((or oil))
2 tablespoons minced garlic
1 1/4 cup chicken broth ((stock))
1/2 cup half and half or heavy cream ((or evaporated milk))
1/3 cup finely grated fresh Parmesan cheese
2 tablespoons capers ((plus 2 tablespoons extra to garnish))
1 teaspoon cornstarch ((cornflour) mixed with 1 tablespoon of water)
2-3 tablespoons lemon juice -- juice of 1 lemon ((adjust to your tastes))
2 tablespoons fresh parsley

Steps:

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat 1 tablespoon of oil and 2 teaspoons 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 and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
Add the 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.
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 centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

Nutrition Facts : Calories 208 kcal, Carbohydrate 8 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 933 mg, Sugar 1 g, ServingSize 1 serving

CREAMY LEMON PARMASEAN CHICKEN (PICCATA)

Creamy Lemon Parmasean Chicken (Piccata) image

Number Of Ingredients 14

Ingredients

2 boneless and skinless chicken breast, halved horizontally to m ake 4
2 tablespoon flour
2 tablespoon finely fresh grated parmesan cheese
1 teaspoon salt
1 teaspoon Olive Oil
2 teaspoon Butter
2 tablespoon minced garlic
1 1/4 cups Chicken Broth
1/2 cup Milk or Heavy Cream
1/3 cup Finely grated Parmesan Cheese
2 tablespoon Capers
1 teaspoon Cornstarch
3 tablespoon Lemon Juice
2 tablespoon Fresh Parsley

Steps:

Lightly spray the pan with cooking oil and heat over medium-high heat. In a shallow bowl, combine flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat 1 tablespoon of oil and 2 teaspoons of butter in the pan over medium - high heat until the butter is melted and the pan is hot. Fry the chicken until golden brown on both sides and cooked through. Transfer to a warm plate.
Add garlic and oil to the pan and fry until fragrant. Reduce heat to low-medium heat, add the broth and the milk (or cream). Bring to a boil; season with salt and pepper to your taste; add parmesan chhese and cappers and allow sauce to simmer for 2 mins. (If sauce is too runny add1 teaspoon cronstarch and 1 teaspoon water to the center of the pan and combine fast into the sauce.
Pour the lemon juice, allow to simmer for 2 m inutes. Add Chicken back into pan and serve. Garnish with cappers and lemon slices and parsley.