Creamy Lemon Parmesan Chicken (Piccata) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken:
4 boneless, skinless chicken breasts
2 TBSP flour
2 TBSP Parmesan, grated finely
1 tsp. salt
pepper
Sauce:
1 TBSP olive oil
2 tsp. butter (or oil)
2 TBSP garlic, minced
1 ¼ c. chicken broth (stock)
½ c. milk or heavy cream
⅓ c. Parmesan, grated finely
2 TBSP capers (plus 2 TBSP to garnish)
1 tsp. cornstarch mixed with 1 TBSP water
2-3 TBSP lemon juice
2 TBSP fresh parsley
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Directions: |
Directions:Spray skillet lightly with cooking oil spray and heat over medium-high heat. In a shallow bowl, combine flour and Parmesan for chicken. Season chicken with salt and pepper. Dredge in the flour mixture. Shake off excess and set aside.
Heat 1 TBSP of olive oil and 2 tsp. butter (or oil) in large skillet over medium-high heat until butter is melted. Fry chicken until golden on both sides and cooked through (3-4 minutes per side depending on thickness of chicken). Transfer to warm plate.
Add garlic to the oil in pan (spray with cooking spray if needed) and fry about 1 minute. Reduce heat to low-medium and add broth and milk (or heavy cream). Bring to boil. Season with salt and pepper. Add Parmesan and capers. Simmer sauce for 2 minutes until thicker. If sauce is too thin, add the cornstarch/water mix to thicken. Pour in lemon juice ad simmer another minute. Add chicken back to pan and serve.
Serve chicken with steamed vegetables or cooked pasta. Top with capers to garnish, lemon slices and parsley. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
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