CREAMY CHICKEN PICCATA WITH GARLIC

INGREDIENTS:

• 2 boneless, skinless chicken breasts (about 9-11 ounces) cut in half horizontally*


• 1-2 tablespoons minced garlic (use 2 for a super garlicky flavor)


• 3 tablespoons capers


• ¼ – ½ teaspoon red pepper flakes (optional)


• ⅓ cup heavy cream


• 2 tablespoons parmesan cheese


• salt and pepper


• ⅓ cup all purpose flour


• 3-4 tablespoons lemon juice*


• 1 cup chicken broth


• ½ teaspoon garlic powder


• 4 tablespoons oil (I used 2 tablespoons butter and 2 tablespoons oil)


• 2 tablespoons chopped parsley

INSTRUCTIONS:

1. Season the chicken breasts on both sides with salt and pepper. In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Dredge each chicken breast in the flour mixture and shake off any excess.


2. Heat the oil and butter in a skillet large enough to hold 4 chicken breasts over medium-high heat. Place the chicken in the pan and allow to brown for 3-4 minutes per side or until cooked through. Transfer the chicken to a platter, keep warm. Drip off any excess oil from the pan, leaving only enough to coat the skillet.


3. While the chicken is frying, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes in a 2 cup measuring cup, whisk until combined.


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