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Creamy Lemon Chicken Piccata




Serves 4

2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour
2 tablespoons Parmesan cheese, finely grated
1 teaspoon salt
Cracked pepper
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1¼ cup chicken broth
½ cup milk (full fat, or 2% or use reduced fat cream or heavy cream)
⅓ cup fresh grated Parmesan cheese
2-3 tablespoons lemon juice — juice of 1 lemon
2 tablespoons capers, plus 2 tablespoons extra to garnish
1 teaspoon cornstarch mixed with 1 tablespoon of water
2 tablespoons fresh parsley

How to make it


Lightly spray your skillet with cooking oil spray and heat over medium-high heat. 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 the 3 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, 3-4 minutes per side (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
Add garlic to the pan ( you may need to add a little oil to the pan) saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scrapping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 – 5 minutes. In a small bowl whisk together 1 Tbsp of water with cornstarch, then pour mixture into the broth in the skillet. Allow to simmer until thickened slightly then reduce heat to low and stir in butter and pour in milk or cream. Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until just a bit thicker.
Add lemon juice, allow to simmer for a minute or so to combine.
Serve over steamed asparagus or angel hair pasta drizzled with that sauce. To garnish top with extra capers, lemon slices and parsley.