Ingredients
- 2 boneless skinless chicken breastslarge, halved horizontally to make 4
- 2 tablespoon sflour(all purpose or plain)
- 2 tablespoon sparmesan cheesefinely grated
- 1 teaspoon salt
- 1 pinch cracked pepper
- 1 tablespoon olive oil
- 2 teaspoon sbutteror oil
- 2 tablespoon sgarlicminced
- 1 1/4 cup chicken broth(stock)
- 1/2 cup half and halfor heavy cream or evaporated milk
- 1/3 cup parmesan cheesefinely grated, fresh
- 2 tablespoon scapersplus 2 tablespoon sextra to garnish
- 1 teaspoon cornstarchor cornflour, mixed with 1 tablespoon of water
- 2-3 tablespoon slemon juicejuice of 1 lemon, adjust to your tastes
- 2 tablespoon sfresh parsley
Instructions
- 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.
- Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
- Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
