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Creamy Lemon Parmesan Chicken Piccata Recipe

   
 

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     Creamy Lemon Parmesan Chicken Piccata

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 large boneless and skinless chicken breasts halved horizontally
2 tablespoons flour
2 tablespoons finely grated fresh parmesan cheese
1 teaspoon salt
cracked pepper
light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter
2 tablespoons minced garlic
 
1 1/4 cup chicken broth or stock
1/2 c milk (2%, whole or half and half or heavy cream)
1/3 cup fresh grated parmesan cheese
2-3 tablespoons lemon juice or the juice of one lemon
2 tablespoons capers (plus t tablespoons extra to garnish)
1 teaspoon cornstarch mixed with one tablespoon water
2 tablespoons fresh parsley

Instructions
1. Lightly spray pan/skillet with a light coating of 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.
2. Heat the 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.
3. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) ad fry until fragrant (about 1 minute). Reduce heat to low- medium heat, aadd the broth and 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 thicker. (If the sauce is too runny, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce, It will thicken immediately.
4. Pour in the juice, allow to simmer for a further minute to combine.
Serving Suggestions
Serve over steamed vegetables or angel hair pasta. top with extra capers lemon slices and parsley..


Originally Submitted
2/6/2017





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