Creamy Lemon Parmesan Chicken Piccata

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

Servings: 4 people

Ingredients

For The Chicken:

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

For The Sauce:

1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1 1/4 cup chicken broth (stock)
1/2 cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
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

Instructions

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.

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