Citrusy Lemon Chicken Piccata

1. In a shallow bowl add flour and parmesan cheese and season with salt and pepper to taste. Dip the chicken breast in the flour mix until it is properly coated. Brush off the excess and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil and 2 teaspoon of butter on a medium flame.
3. When the oil has heated and the butter has melted, add chicken breasts and fry them for 3-5 minutes, or until they are golden from the inside and thoroughly cooked from the inside. Transfer the chicken breasts to a serving dish.
4. In the same skillet add garlic and sauté until fragrant, add more oil if needed. Reduce the heat to low and add milk (or cream). Bring the milk to simmer and season with salt and pepper to taste. Add parmesan cheese and capers in the milk and continue to cook for 2 minutes until the mixture is thick.
5. If the sauce is still runny. Add cornstarch mixture to thicken it and cook for 1 more minute. Stir fast as soon as cornstarch mixture is added, because it thickens fats.
6. Add lemon juice next according to your taste and bring it to simmer too. Stir occasionally.
7. Turn off the heat and pour the sauce over fried breast pieces. Garnish with lemon wedges and capers on top.
8. Enjoy this cheesy, tangy chicken for a wholesome dinner.

Trivia:

• While Lemon Chicken Piccata is quite a famous dish, we have yet to figure out what does the word piccata actually means. In Italy piccata refers to the second course, but when translated into English, it has various random meanings.

Italian parsley is the most flavorful than all other kinds of parsley.