Creamy Lemon Parmesan Chicken

Ingredients

• Chicken:
• 2 large boneless/skinless chicken breast (halved horizontally to make 4)
• 2 T flour
• 2 T Parmesan cheese, grated
• 1 t salt
• Cracked pepper
• Sauce:
• 1 T olive oil
• 2 T butter
• 2 T minced garlic
• 1 1/4 c chicken broth
• 1/2 c milk or heavy cream
• 1/2 c grated parmesan cheese
• 2 T capers (plus 2 T to garnish)
• 1 t cornstarch
• 2-3 T lemon juice
• 2 T fresh parsley

Instructions

1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium/high heat.
2. In a shallow bowl, combine the flour and parmesan cheese.
3. Season the chicken with salt and pepper; dredge in the flour mixture and set aside.
4. Heat the 1 T of oil and butter in a large skillet over medium/high heat until butter has melted and pan is hot.
5. Fry the chicken until golden on each side and cooked through (3-4 min depending on size of chicken).
6. Transfer onto a warm plate.
7. Add the garlic to the oil in the pan and fry until fragrant (about 1 min).
8. Reduce heat to low/medium heat, add the broth and milk.
9. Bring the sauce to a boil; season with salt and pepper to your taste.
10. Add the parmesan cheese and capers and allow the sauce to simmer for about 2 minutes until thicker.
11. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately.)
12. Pour in the lemon juice, allow to simmer for further minute to combine.
13. Add the chicken back into the pan to serve.
14. Serve over steamed vegetables, zucchini noodles or cooked pasta.
15. Top with extra capers to garnish, lemon slices and parsley.