Creamy Lemon Parmesan Chicken Piccata
Description
This chicken dish is good enough for company and easy enough for regular family dinners. The chicken is fried and finished in an amazing sauce of garlic, chicken stock, more Parmesan cheese and milk that is then served over the chicken and whatever side y
Ingredients
Chicken:
2 large boneless and skinless chicken breasts
2 T. flour
2 T. finely grated fresh Parmesan cheese
1 t. salt
freshly ground black pepper, to taste
Sauce:
non-stick cooking spray
1 T. olive oil
2 t. butter or oil
2 T. minced garlic
1¼ c. chicken stock or broth
½ c. milk, regular, 2%, or reduced fat cream or heavy cream
⅓ c.fresh and finely grated Parmesan cheese
2 T. capers, plus extra 2 T. for garnish (rinsed and drained)
1 t. cornstarch mixed with 1 T. water
2-3 T. freshly squeezed lemon juice of 1 lemon (or to your taste)
2 T. fresh parsley
Directions
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Wash chicken and pat dry with paper towels; slice breasts in halves, horizontally.
Lightly spray skillet with non-stick cooking spray; heat over medium-high heat.
In a shallow bowl, combine flour and Parmesan cheese.
Season chicken with salt and pepper; dredge in the flour mixture, shaking off excess; set aside.
Heat the oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot; fry chicken until golden on each side, cooked through and no longer pink, about 3-4 minutes, depending on the thickness of the chicken; transfer onto a warm plate/platter.
Add garlic to the oil in the skillet (spray with a light coating of oil, if needed); fry until fragrant, about 1 minute. Reduce heat to low-medium; add stock and milk; bring sauce to a boil; season with salt and pepper to taste; add in Parmesan cheese and capers; allow sauce to simmer for about 2 minutes, until thicker. (If sauce is too runny, add the cornstarch/water mixture into the center of the skillet; mix through quickly to combine into the sauce. It will begin to thicken immediately.
Pour in the lemon juice; simmer for a minute to combine; add chicken back into the skillet.
Serve with pasta, rice or potatoes. Top with capers, lemon slices and parsley, for garnish.
4 servings.