We’ve had major cravings for parmesan encrusted everything lately so we tried our hand at a classic dish and changed it up to enhanced flavour and fewer calories which is one heck of a feat if we do say so ourselves! And without further adieu… here’s the recipe:
For The Chicken:
2 large boneless and skinless chicken breasts, halved
2 tablespoons flour
2 tablespoons grated Parmesan cheese
1 teaspoon salt & pepper
For The Sauce:
1 tablespoon olive oil
2 teaspoons butter
2 tablespoons minced garlic
1¼ cup chicken broth
½ cup milk 2% or use heavy cream
⅓ cup finely grated fresh Parmesan cheese
2 tablespoons capers
1 teaspoon cornstarch juice of 1 lemon (adjust to your tastes)
Dredge the chicken in the flour and cheese then fry in a heavy skillet 3 minutes each side. Remove from pan and let rest while you make your sauce.
Deglaze the pan with the chicken stock then add the leftover flour mixture from the chicken to thicken the sauce (add more if necessary) add the remaining ingredients and stir until smooth.
Add the chicken back to the pan and simmer covered for 5-7 minutes while you make some pasta to plate it on top of! Enjoy!