Creamy Lemon Parmesan Chicken Piccata PT30M https://img3.cooker-king.com/201907/2019/1017/4f/1/773210/300x200x90.jpg This creamy lemon parmesan chicken piccata is out of this world and a huge reader favorite! Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with a hint of garlic! This creamy chicken recipe is one of my personal favorites and I know so many people out there are loving it too! The ultimate in gourmet comfort food with a twist. 4 servings Ingredients: 2 tbsp. fresh parsley 2 tbsp. lemon juice 1 tsp. cornstarch 2 tbsp. capers 1/3 cup finely grated fresh parmesan cheese 1/2 cup half-and-half or heavy cream 1 1/4 cups chicken broth 2 tbsp. minced garlic 2 tsp. butter 1 tbsp. olive oil cracked pepper 1 tsp. salt 2 tbsp. finely grated fresh parmesan cheese 2 tbsp. flour 2 large boneless and skinless chicken breasts

    Creamy Lemon Parmesan Chicken Piccata

    4.1

    ( By Tracy )

    This creamy lemon parmesan chicken piccata is out of this world and a huge reader favorite! Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with a hint of garlic! This creamy chicken recipe is one of my personal favorites and I know so many people out there are loving it too! The ultimate in gourmet comfort food with a twist.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 208 Kcal
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
    • Sauce
      • 2 tbsp. fresh parsley
      • 2 tbsp. lemon juice
      • 1 tsp. cornstarch
      • 2 tbsp. capers
      • 1/3 cup finely grated fresh parmesan cheese
      • 1/2 cup half-and-half or heavy cream
      • 1 1/4 cups chicken broth
      • 2 tbsp. minced garlic
      • 2 tsp. butter
      • 1 tbsp. olive oil
      • cracked pepper
      • 1 tsp. salt
      • 2 tbsp. finely grated fresh parmesan cheese
      • 2 tbsp. flour
      • 2 large boneless and skinless chicken breasts
    03 Method
    • Step 1
      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.
    • Step 2
      Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes). Transfer onto a warm plate.
    • Step 3
      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.
    • Step 4
      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.
    • Step 5
      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 flavors in the sauce.
    • Step 6
      Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
    04 Author
    Tracy Tracy
    75 Recipes

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