Creamy Lemon Parmesan Chicken Piccata

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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tbsp Flour, All-Purpose, White
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tsp 1 teaspoon salt
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  1 1 pinch cracked pepper
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Unsalted Butter
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  2 tbsp Garlic
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  1.3 cup Low Sodium Chicken Broth
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  0.5 cup Half and half cream
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  2 tbsp Capers, Canned, Drained
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  1 tsp Cornstarch
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  2 tbsp Lemon Juice, Fresh
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  2 tbsp Parsley, Fresh

Instructions

1. 1Combine the flour and grated Parmesan in a shallow bowl. Season the chicken with salt and pepper, then dredge each piece in the flour mixture, shaking off excess.
2. 2Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot (about 1–2 minutes). Working in batches if needed, cook the chicken until golden brown on each side and internal temperature reaches 165°F, about 3–4 minutes per side depending on thickness. Transfer to a plate.
3. 3Add the minced garlic to the same skillet over medium heat and cook until fragrant, about 1 minute. Pour in the chicken broth and half and half cream, stirring to combine.
4. 4Reduce heat to medium-low and bring the sauce to a gentle simmer, about 2–3 minutes. Stir in the grated Parmesan and capers. If the sauce is too thin, whisk the cornstarch with 1 tablespoon water and stir into the center of the pan; cook for 1–2 minutes until thickened.
5. 5Pour in the fresh lemon juice and simmer for 1 minute. Return the chicken to the skillet and simmer gently in the sauce for 1 minute to absorb the flavors.
6. 6Divide the chicken and sauce evenly into 4 airtight containers while hot. Top each portion with fresh parsley and extra capers.
7. 7Serve over pasta, steamed vegetables, zucchini noodles, or rice.