Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, halved lengthwise
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons capers, drained
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
-
Prep the Chicken:
- In a shallow dish, mix flour, salt, and black pepper.
- Dredge the chicken in the flour mixture, shaking off the excess.
-
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4-5 minutes per side until golden brown and fully cooked.
- Remove from the skillet and set aside.
-
Make the Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, heavy cream, and lemon juice, scraping up browned bits from the pan.
- Stir in capers and red pepper flakes (if using), simmering for 5 minutes until slightly thickened.
-
Finish the Dish:
- Stir in Parmesan cheese until melted.
- Return the chicken to the skillet, coating it in the sauce.
- Simmer for 2 minutes, then remove from heat.
-
Serve & Enjoy:
- Garnish with fresh parsley.
- Serve hot over pasta, rice, or with crusty bread.
Notes
- Make it Lighter: Swap heavy cream for half-and-half or Greek yogurt.
- Gluten-Free Option: Use gluten-free flour for dredging.
- Spicy Kick: Add extra red pepper flakes or chili oil.
- Dairy-Free Alternative: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Pan-seared
- Cuisine: Italian-inspired
- Diet: Gluten Free
