Creamy Lemon Parmasean Chicken Piccata Recipes
CREAMY LEMON PARMASEAN CHICKEN (PICCATA)
Number Of Ingredients 14
Steps:
- Lightly spray the pan with cooking oil and heat over medium-high heat. In a shallow bowl, combine flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of oil and 2 teaspoons of butter in the pan over medium - high heat until the butter is melted and the pan is hot. Fry the chicken until golden brown on both sides and cooked through. Transfer to a warm plate.
- Add garlic and oil to the pan and fry until fragrant. Reduce heat to low-medium heat, add the broth and the milk (or cream). Bring to a boil; season with salt and pepper to your taste; add parmesan chhese and cappers and allow sauce to simmer for 2 mins. (If sauce is too runny add1 teaspoon cronstarch and 1 teaspoon water to the center of the pan and combine fast into the sauce.
- Pour the lemon juice, allow to simmer for 2 m inutes. Add Chicken back into pan and serve. Garnish with cappers and lemon slices and parsley.
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- Slice chicken breasts into 4 thin filets. Mix flour, salt, and pepper in a shallow bowl, and dredge each chicken filet in the four, making sure to evenly coat both sides. Shake off excess, and set aside.
- Heat oil and butter in a large skillet over medium high heat. Cook the chicken until golden brown and cooked through, about 2-4 minutes per side, depending how thick the chicken is. Remove chicken from pan, and set aside.
- To make the sauce, add the garlic into the skillet, and cook for about 1 minute. Reduce heat to low-medium, add the broth and milk. Bring the sauce to a boil; season with salt and pepper.
- Stir in parmesan cheese and capers and let simmer for about 2 minutes until it gets a little thicker. Then mix the cornstarch with 1 tbsp of water, and whisk it into the sauce.
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- 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 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 cream.
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