Chicken Piccata

I've ordered Chicken Piccata in several Italian restaurants and it's always a solid choice.  This recipe is just as good and better than some! Bon Appetit!  -Claire

Ingredients:

• 2 large boneless, skinless chicken breasts, halved horizontally to make 4
• 2 tablespoons all-purpose flour
• 2 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• fresh ground pepper to taste

Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter
• 2 tablespoons fresh minced garlic
• 1 1/4 cup chicken broth
• 1/2 cup milk (I used 1% but could use higher fat content up to heavy cream)
• 1/3 cup fresh grated Parmesan cheese
• 2 tablespoons capers (plus additional to garnish, if desired)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
• juice of 1 lemon
• 2 tablespoons fresh parsley

Instructions:  

1. Combine flour, Parmesan cheese, salt and pepper and dredge the chicken on both sides.
2. Heat the oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.  Fry the chicken until it is golden on each side and cooked through (3-4 minutes)  Transfer to a warm plate.
3. Add the garlic to the oil in the pan and fry until fragrant.  Reduce heat to low-medium, add the broth and milk.  Bring the sauce to a boil; season with salt and pepper to your taste; add in the Parmesan cheese and capers and allow sauce to simmer for about 2 minutes.  Add the cornstarch mixture to thicken the sauce, if desired.
4. Pour in the lemon juice, allow to simmer about another minute.  Add the chicken back into the sauce to heat back through.  Serve with pasta (we like whole wheat).  Garnish with extra capers (optional) and parsley.

Enjoy!