CREAMY LEMON PARMESAN CHICKEN PICCATA




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:
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1 1/4 cup chicken broth (stock)
  • 1/2 cup half and half or heavy cream (or evaporated milk)
  • 1/3 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

INSTRUCTIONS
  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 centre 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 flavours in the sauce.
  6. Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.


This Recipe adapted from this -->> SITE

Komentar

Posting Komentar

Postingan populer dari blog ini

STICKY GINGER SOY GLAZED CHICKEN

Gambar
INGREDIENTS MARINADE 1/4 cup brown sugar ($0.16) 3 Tbsp soy sauce ($0.26) 2 cloves garlic ($0.16) 1 Tbsp fresh ginger, grated ($0.05) Freshly cracked pepper ($0.05) 1 Tbsp cooking oil ($0.04) CHICKEN 8 boneless, skinless chicken thighs (about 1.75 lbs total) ($7.10) 1/2 Tbsp cooking oil ($0.02) GARNISHES (OPTIONAL) 2 green onions ($0.17) 1 tsp sesame seeds ($0.07) INSTRUCTIONS Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated). When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to co
Baca selengkapnya

Lemon Glazed Blueberry Boyfriend Bait

Gambar
Ingredients 2 cups flour 1 1/2 cups sugar 2/3 cup butter 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs separated 2 teaspoons vanilla 3 cups blueberries or 3 cups of frozen blueberries thawed and drained well , coated with flour, shake off excess flour zest of one lemon Lemon Glaze 2 TBLS lemon juice about 1 cup confectioners sugar Mix the lemon juice and confectioners sugar together drizzle over top of baked cake while warm. Instructions In a large bowl Mix together flour, sugar, & butter with an electric mixer. Reserve 3/4 cup of this mixture for topping. To remaining flour, sugar and butter mixture, add salt, baking powder, vanilla, milk, & egg yolks and lemon zest. Blend well. Beat egg whites until firm peaks form. Gently fold the firm egg whites into the batter and pour into a greased 9" X 13" baking pan. Sprinkle blueberries over the top of the batter, sprinkle the reserved 3/
Baca selengkapnya

{no bake} Triple Layer Lemon Pudding Pie

Gambar
Ingredients  1 ready-to-use graham cracker or shortbread crust 2 boxes (3.4 oz each) lemon instant pudding mix do not prepare 2 cups whole milk 1 tablespoon fresh lemon juice about 1 lemon 1 1/2 cups heavy whipping cream 3 tablespoons powdered sugar Instructions Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes). Spread 1 1/2 cups onto the prepared crust. Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes. Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust. Top the pie with the remaining whipped cream. Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in t
Baca selengkapnya