2 boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour
⅓ cup plus 2 tablespoons Parmigiano-Reggiano cheese, finely grated
1 teaspoon salt
1 tablespoon olive oil
2 teaspoons butter
2 tablespoons minced garlic
1 ¼ cup chicken broth
½ cup half and half or heavy cream
2 tablespoons capers plus 2 tablespoons extra to garnish
1 teaspoon cornstarch mixed with 1 tablespoon of water
2 to 3 tablespoons lemon juice
2 tablespoons fresh parsley, minced
In a shallow bowl, combine the flour and 2 tablespoons Parmigiano-Reggiano cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat oil and butter in a large skillet over medium-high heat until butter has melted. Fry the chicken until golden on each side and cooked through and no longer pink, about 3 to 4 minutes, depending on the thickness of your chicken. Transfer to a warm plate.
Add the garlic to the oil in the pan and fry until fragrant, about 1 minute. Reduce heat to medium-low, add the broth and cream.
Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the remaining cheese and capers. Continue cooking gently for about 2 minutes until thicker. If the sauce is too runny, 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.
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.
Serve with the sauce over pasta, steamed vegetables, zucchini noodles, or rice. Top with extra capers to garnish, lemon slices, and parsley.