Lemon Parmesan Chicken

For the Chicken

2 boneless, skinless chicken breasts, cut in half

2 tablespoons flour

2 tablespoons grated Parmesan cheese

1 teaspoon fine sea salt

Cracked pepper

For the Sauce

1 tablespoon olive oil

2 teaspoons butter (or olive oil)

2 tablespoons crushed/chopped garlic

1 1/4 cup chicken broth

1/2 cup heavy cream

1/3 cup grated Parmesan cheese

2 tablespoons capers (plus 2 tablespoons for garnish)

1 teaspoon cornstarch - mixed with 1 tablespoon water

3 tablespoons lemon juice

2 tablespoons fresh parsley, chopped

For the Chicken

In a pie tin, combine flour and Parmesan cheese. Season chicken with salt and pepper and dredge in flour, shake off extra, set aside.

Heat 1 tablespoon of oil and 2 teaspoons butter in a cast Iron pan until butter has melts.

Fry chicken until golden on each side 3-4 minutes, set aside.

For the Sauce

Put garlic in the pan and fry until fragrant (1 minute). Reduce heat to low add broth and cream.

Bring sauce to a simmer; season with salt and pepper add Parmesan cheese and capers.

Cook for 2 minutes until sauce is thicker. (If the sauce is too thin, add a cornstarch and water to the pan and mix quickly to combine. It will thicken quickly).

Pour in lemon juice, allow to simmer for a further minute to combine.

Combine to serve

Add chicken back into pan, allow to simmer in the sauce for 1 minute to soak up all of the flavors.

To garnish top with Capers, lemon slices and parsley.

Serve over pasta, steamed vegetables, zucchini noodles or rice.
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