Although I enjoyed this over a bed of spaghetti at the Italian restaurant, when I made it at home, I served it over a scoop of freshly whipped mashed potatoes and let me tell you, I think it was better like that. The sauce just worked so well with the mashed potatoes and I knew it would be a hit. I served it at a recent dinner party and everyone raved about it. The best part is, it is made all in one bowl. Simple, easy and full of flavor, that is my kind of dinner!
Check out what our friends over at Café Delites had to say about this:
“. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.”
Yep, this is really out of this world, amazing!
Ingredients
2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons Gold Medal flour (all purpose or plain)
2 tablespoons finely grated freshParmesan cheese
1 teaspoon salt
Cracked pepper
For The Sauce:
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons Land O’ Lakes butter (or oil)
2 tablespoons minced garlic
1¼ cup Swanson chicken broth (stock)
½ cup McArthur milk (full fat or 2% — or use reduced fat cream or heavy cream)
⅓ cup finely grated fresh 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
Instructions
Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight 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.
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.
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 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 for your liking, add the cornstarch/water mixture into the centre 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 to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: For a creamier texture, replace milk with heavy cream
Thanks again to Cafe Delites for this amazing recipe.
