So let me be 100 % clear - I HATE the title of this recipe. Piccata is a Italian specialty: nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. To suggest that it is lemon chicken piccata is like saying cold ice cream. Then there is the use of the word parmesan.
Nonetheless, I managed to get past this and determined to try the recipe out.
The results were wonderful. Proof that sometimes you need to get beyond simple annoyances and give things a shot.
We thought that this tasted a bit lighter than other versions we have had - likely because the amount of butter is cut back compared to what you might find in other recipes.
This would normally be served with pasta but you could also serve it with steamed or grilled vegetables for a lighter meal.
Creamy Lemon Parmesan Chicken Piccata
1 boneless skinless chicken breast
1/4 whole wheat flour
2 tsp olive oil
1 tsp butter
4 garlic cloves
1 tsp cornstarch
1 cup fat free chicken broth
1/2 cup reduced fat milk
1/2 cup Parmesan cheese
2 tbsp capers
Salt and pepper to taste
Juice from 1 lemon
Slice chicken breasts into 4 thin fillets. Mix flour, salt, and pepper in a shallow bowl, and dredge each chicken filet in the four, making sure to evenly coat both sides. Shake off excess, and set aside.
Heat oil and butter in a large skillet over medium high heat. Cook the chicken until golden brown and cooked through, about 2-4 minutes per side, depending how thick the chicken is. Remove chicken from pan, and set aside.
To make the sauce, add the garlic into the skillet, and cook for about 1 minute. Reduce heat to low-medium, add the broth and milk. Bring the sauce to a boil; season with salt and pepper.
Stir in parmesan cheese and capers and let simmer for about 2 minutes until it gets a little thicker. Then mix the cornstarch with 1 tbsp of water, and whisk it into the sauce.
Now stir in the lemon juice, then return the chicken to the pan. Let warm a minute, then serve.