CREAMY LEMON PARMASEAN CHICKEN (PICCATA)

Creamy Lemon Parmasean Chicken (Piccata) image

Number Of Ingredients 14

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.