Creamy Lemon Parmesan Chicken Piccata - **SOOO GOOD!!!

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 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 half and half, heavy cream (or evaporated milk)

1/3 cup finely grated fresh Parmesan cheese

2 tablespoons capers (plus 2 tablespoons to garnish)

1 teaspoon cornstarch mixed with 1 tablespoon of water

2-3 tablespoons lemon juice -- juice of 1 lemon

2 tablespoons fresh parsley


• 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 center 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 the flavors in the sauce.

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