- 3-4 Boneless Skinless Chicken Breasts
- Olive Oil
- 2 Cloves Garlic, minced
- 1 tbsp All Purpose Flour
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1/3 Cup Parmesan Cheese, freshly grated
- 2 Lemons
- 2 tbsp Capers
- 1 tsp Italian Seasoning
- 1 tbsp Fresh Parsley, chopped
- Pat 3-4 chicken breasts dry with a paper towel. Season both sides of chicken with salt and pepper.
- Heat olive oil in a large cast iron skillet over medium high heat until oil sizzles. Sear the chicken 5-6 minutes per side or until golden brown and internal temperature reaches 165 degrees. Remove the chicken and set aside on a plate.
- In the same pan, add another glog of olive oil and reduce heat to medium. Saute garlic for 1 minute or until fragrant. Add flour and cook for another 1-2 minutes while whisking continuously. Stir in the chicken broth a little at a time, continuing to whisk so that sauce is smooth and without lumps. Sauce will be thick at this stage.
- Whisk in cream, parmesan cheese, lemon juice (from 1 lemon– reserve other lemon for garnish), capers and italian seasoning. Bring the sauce to a simmer and stir occasionally until desired consistency is reached, 4-5 minutes.
- Return your chicken to the pan and toss to coat. Let the chicken sit in the sauce a few minutes to come back to temperature.
- Garnish with lemon wedges and parsley if desired. Serve over egg noodles.