2 Chicken Breasts, halved

4 Tbls Plain Flour

2 1/2 Tbls Parmesan Cheese

Salt & Pepper

1 Tbls Unsalted Butter

Lemon Sauce:

1 Clove Garlic, minced

2 Tbls Unsalted Butter

1 Cup White Wine

1/2 Cup Chicken Stock

3 Tbls Fresh Lemon Juice

3 Tbls Capers (rinsed and drained otherwise they will make the sauce salty)

1 Tbls Chopped Parsley

2 Tbls Cornflour/Cornstarch mixed with a little water

1/3 Cup Heavy Cream (Optional – only if you prefer it a bit creamy)


Pound the chicken breasts to flatten the top thick part of the breast (this will also tenderize the chicken).

Drizzle Chicken with a little olive oil and coat all over.

Mix flour, parmesan cheese, salt and pepper in a shallow dish and coat the chicken from both sides.

Heat olive oil in a large skillet then add the butter and let it melt.

Brown chicken pieces until golden and remove onto a plate.

Pour out and discard fat then give it a clean with paper towels.

Cook and stir the garlic until fragrant, about 20 seconds. Add the wine and chicken stock and let it simmer for about 5 minutes.

Add the lemon juice and simmer 1 minute, then stir in the mixed cornflour and continue to simmer until thickened then add heavy cream if using.

Add butter and swirl pan to make it melt but not go foamy. Stir in the capers and parsley then add the chicken and continue to simmer until chicken is heated through approximately 2-3 minutes.

Enjoy! 😊

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