Lemon Parmesan Chicken
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Total Time: 20 minutes
Servings: 4
Ingredients:
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
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
Directions:
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.
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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