2tablespoonscream cheese(optional but highly recommended)
2tablespoonscapers + more to garnish
Fresh parsley and lemon slices to garnish(optional)
Season the chicken breast with salt and pepper.
Place flour in a shallow plate. Dredge chicken breast in the flour; shake off excess and set aside.
Heat oil and 2 tablespoons butter in a large skillet over medium heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink, about 3-4 minutes, depending on the thickness of your chicken. Transfer chicken to a plate and loosely cover with foil to keep it warm. You can also place the breasts on a rack over a roasting pan and keep warm in a 225° F oven while you prepare the sauce.
Add the garlic to the oil in the pan and sauté until fragrant, about 1 minute. Reduce heat to low-medium heat, add the broth, wine, and heavy cream. Bring the sauce to a boil; season with salt and pepper to your taste; add the 2 remaining tablespoons of butter, parmesan cheese, cream cheese, and capers and allow the sauce to simmer for about 2 minutes until thicker. If the sauce is too runny see notes.
Pour in the lemon juice and stir to combine, allow to simmer for 1 more minute. Add the chicken back into the pan. Garnish with extra capers. parsley and lemon slices, if desired. Serve
If the chicken breasts are too thick cut them in half lengthwise so you end up with thin cutlets.If the sauce is too runny for your taste mix 1 teaspoon of cornstarch + 1 tablespoon water and add the mixture to the sauce. Mix through fast to combine.STORE: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or placed it in a small pan with a lid and cooked on low until heated through.Looking for more chicken recipes?