Creamy Lemon Parmesan Chicken (Piccata)

By Stef -

I really liked this and will definitely make it again. The only thing missing is white wine, so I will probably add 1/4-1/2 C next time. It came from cafedelites.com and gets a 7.5.


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:
  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
  • ⅓ cup fresh grated Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley


Here's the link to the instructions: http://cafedelites.com/2016/03/28/creamy-lemon-parmesan-chicken-piccatta/

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