Creamy Lemon Chicken Piccata

Creamy Lemon Chicken Piccata

Ingredients

Serves 4

2 large boneless and skinless chicken breasts, halved horizontally to make 4

2 tablespoons arrowroot powder (or cornstarch), divided

3 tablespoons finely grated fresh Parmesan cheese

1 teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon

olive oil

2 tablespoons butter

2 garlic cloves, minced

1 cup chicken stock

½ cup milk

2 tablespoons capers

3 tablespoons lemon juice

4 tablespoons chopped fresh parsley

Directions

In a shallow bowl (or in a large Ziplock bag) mix together 1 tablespoon arrowroot powder (or cornstarch), Parmesan, salt and pepper. Add chicken and dredge them until well coated.

In a small bowl mix the remaining tablespoon of arrowroot powder (or cornstarch) with lemon juice. Set aside.

Heat olive oil and butter in large skillet over medium-high until butter has melted and pan is hot.

Fry chicken until golden, about 5 to 6 minutes per side (it depends how thick the chicken is).

Transfer to a warm plate.

Add the garlic to the skillet and sauté until fragrant, about 1 minute.

Add broth and milk and bring to a boil. Reduce to a simmer and cook for about 2 minutes — use a spatula to scrape up the browned bits from the bottom. Pour in lemon juice mixture and capers and allow to simmer for 1 more minute, until the sauce starts to thicken.

Add the chicken back into the pan, sprinkle with chopped parsley, garnish with a couple of lemon slices, and serve.