Click for Cookbook LOGIN
"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Creamy Lemon Parmesan Chicken Piccata Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Creamy Lemon Parmesan Chicken Piccata is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For The Chicken:
• 2 large boneless and skinless chicken breasts, halved horizontally to make 4
• 2 tablespoons flour (all purpose or plain)
• 2 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper
For The Sauce:
• Light spray of cooking oil
• 1 tablespoon olive oil
• 2 teaspoons butter (or oil)
• 2 tablespoons minced garlic
• 1¼ cup chicken broth (stock)
• ½ cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
• ⅓ cup finely grated fresh Parmesan cheese
• 2 tablespoons capers (plus 2 tablespoons extra to garnish)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
• 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
• 2 tablespoons fresh parsley
Directions:
Directions:
• Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. 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 the 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 milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer 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 to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.
Number Of Servings:
Number Of Servings:
4

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

69W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!