This is one of my favourite chicken dishes that, until quite recently, I have only ever had at funerals or conferences. I finally decided that it would be fun to try and make it at home, so my MIL and I got cooking in the kitchen to get this done!


  • 2 Large Boneless & Skinless Chicken Breasts
  • 2 Tablespoons Flour
  • 2 Tablespoons Finely Grated Parmesan Cheese
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Butter
  • 2 Tablespoons Minced Garlic
  • 1 1/4 Cup Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Finely Grated Parmesan Cheese
  • 2 Tablespoons Capers
  • Juice of 1/2 Lemon
  1. Slice the chicken breasts horizontally in half to make four
  2. Combine the flour and parmesan cheese in a shallow dish
  3. Season the chicken with salt and pepper, then dredge through the flour and cheese
  4. Heat oil and butter in a large skillet over medium-high heat
  5. Fry the chicken until golden brown on each side (3-4 minutes)
  6. Transfer the fried chicken to a warm plate
  7. Add garlic to the oil and fry until fragrant (you may need to add a little extra oil)
  8. Reduce heat to low-medium and add the chicken broth and heavy cream
  9. Bring the sauce to a simmer and season with salt and pepper
  10. Add the parmesan and capers and cook an additional two minutes until it thickens
    1. If it does not thicken, mix 1 Tablespoon Cornstarch with 1 Tablespoon of water, then pour into the middle of the pan and mix to thicken
  11. Pour in the lemon juice and simmer for one minute
  12. Add the chicken, covering with the sauce, and simmer for 1-2 minutes
  13. Serve over pasta, steamed vegetables, zucchini noodles, or rice

Now, this was the first time I ever fried chicken on the stove, so I was not completely prepared for how long it would take, or how much the oil would splatter! We served this over fettuccine and had some warm baguette on the side to mop up the excess sauce. If you want to get fancy, you can top your plate with some extra parmesan, capers, or even parsley!

We did double the recipe, making 8 servings instead of the 4 this usually makes. We ended up using the cornstarch mixture to thicken the sauce. The few tweaks I’ve got for doubling this: Stick with the 2 Tablespoons of capers (this is what we did), or else it will be way too many; Add the lemon juice 1/2 lemon at a time and taste (some people don’t like it too lemony; we used 1 whole large lemon’s juice); You may want to pound out your chicken breasts if they are still pretty thick so they cook faster and more evenly; Cooking more chicken will result in more time to make this recipe, we ended up in the kitchen for almost an hour and a half to get everything done.

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