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Instructions |
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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.
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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.
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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.
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4. Pour in the juice, allow to simmer for a further minute to combine.
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Serving
Suggestions |
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Serve over steamed vegetables or angel hair pasta. top with extra capers lemon slices and parsley..
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Originally Submitted
2/6/2017
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