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Creamy Lemon Parmesan Chicken Recipe

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This recipe for Creamy Lemon Parmesan Chicken, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dana Lesniewski


For the Chicken:
2 large boneless skinless chicken breasts (halved to make 4 breasts)
2 Tbs. flour
2 Tbs. finely grated fresh parmesan cheese
1 tsp. salt
pepper to taste

For the Sauce:
1 Tbs. olive oil
2 tsp. butter
2 Tbs. minced garlic
1 c. chicken broth
c. heavy whipping cream
⅓ c. finely grated fresh parmesan cheese
1 tsp. cornstarch mixed with 1 Tbs. water
3-4 Tbs. lemon juice
2 Tbs. capers (optional)

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.
2. 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.
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.
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 into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
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.
6. Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice.

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