Lemon Garlic Chicken Piccata

• Meat

  • 3 Chicken breasts, whole boneless skinless

• Produce

  • 2 tbsp Basil
  • 3 tbsp Garlic

• Condiments

  • 2 tbsp Capers
  • 2 tbsp Lemon juice, fresh
  • 1 Parmesan and capers

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/2 tsp Pepper, ground
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream
  • 1 cup Milk
  • 1/2 cup Parmesan cheese, grated

Found on mustlovehome.com

Description

Ingredients

• 3 whole boneless,skinless chicken breasts, sliced in half to make 6
• 1/4 cup all purpose flour
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 TBSP olive oil
• 3 TBSP minced garlic
• 1 cup milk (I used 2%)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2-4 TBSP fresh lemon juice
• 2 TBSP capers
• salt and pepper to taste
• 2 TBSP chopped basil
• additional grated parmesan and capers to garnish, favorite pasta to serve over (optional)

Directions

• Measure the flour, salt and pepper into a plastic bag. Add the chicken breasts and shake until completely coated with the flour.
• In a large skillet heat the olive oil over medium-high heat, then add the chicken breasts. Fry the breasts on each side about 4 minutes, until golden brown and no longer pink inside. Remove from the pan onto a plate.
• Over medium heat, add the garlic to the remaining olive oil in the skillet and cook about 1 minute until the garlic is just starting to turn golden.
• Add the milk, cream and parmesan cheese to the skillet and bring to a boil. Turn down the heat and simmer the cream mixture for about 5 minutes until it starts to thicken.
• Add the capers and lemon juice to the skilletT. Start with 2 TBSP of lemon juice and add additional TBSPs if you like the sauce more tart. Stir to combine. Continue to simmer until the desired thickness, about 3 minutes.
• Add the chicken back to the skillet to warm thru. Sprinkle the basil over the top and serve.
• Add additional capers, lemon slices and parmesan to garnish, serve over pasta if desired.