Creamy Lemon Parmesan Chicken Piccata

By Cafe Delites · 35 min

Ingredients

Instructions

1. In a shallow bowl, mix the flour and grated parmesan. Season the chicken with salt and pepper, coat it in the flour mixture, shake off the excess and set aside.
2. Heat 1 tablespoon olive oil and 2 teaspoons butter in a large skillet over medium-high heat until the butter melts and the pan is hot. Fry the chicken until golden on both sides and cooked through with no pink inside, about 3-4 minutes depending on thickness. Move to a warm plate.
3. Add the minced garlic to the pan (add a light spray of oil if needed) and fry until fragrant, about 1 minute. Lower the heat to low-medium, then add the broth and cream.
4. Bring the sauce to a gentle simmer and season with salt and pepper to taste. Stir in the parmesan and capers and cook gently for about 2 minutes until thickened. If it is still too thin, stir in the cornstarch mixed with water at the centre of the pan and mix quickly; it thickens right away.
5. Add the lemon juice and simmer for one more minute. Return the chicken to the pan and simmer gently in the sauce for about 1 minute so it absorbs the flavour.
6. Serve the chicken and sauce over pasta, steamed vegetables, zucchini noodles or rice, topped with extra capers, lemon slices and parsley.

Summarized from Cafe Delites's video. Watch it for the details.

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