Ingredients

The following ingredients have 4 Servings
  • 4 skinless (boneless chicken breasts)
  • 2 eggs (beaten with a tbsp of water)
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • Fresh mushrooms
  • 1 tbsp capers
  • 2 cloves garlic (minced)
  • 2 lemons (juiced)
  • 2 cups heavy cream
  • 2 cups chicken stock
  • Salt & pepper
  • Parmesan cheese (freshly grated (about 1/2 - 1 cup))
  • 2 tbsp Olive oil
  • 6 tbsp Butter (divided)

Instruction

  • Preheat oven to 350º and preheat a large skillet over medium heat with olive oil & 2 Tbsp butter
  • If using mushrooms, wash and slice them
  • Pound each chicken breast until flat and even, about 1/2 inch thick
  • Season both sides with salt & pepper
  • Grate or shave a generous amount (about 1/2 cup) of the  Parmesan cheese and add to breadcrumbs and toss together
  • Save 1/2 cup of Parmesan for the sauce.
  • Using 3 plates or pie tins fill one with flour, one with beaten egg and water and one with bread crumbs with shaved Parmesan
  • Lightly cover each chicken breast in each; flour first, egg second and bread crumb mixture last
  • Place coated chicken breasts into a preheated skillet with olive oil and melted butter
  • Brown 2-3 minutes on both sides
  • Remove from skillet and place into casserole dish
  • Then place in preheated oven for 15 minutes or until chicken reaches temperature of 166 F.
  • Do not overcook or the chicken will be tough
  • Add 2 more Tablespoons of butter and mushrooms into skillet and cook until mushrooms begin to brown
  • Add capers and garlic to mixture
  • Deglaze the skillet with the chicken stock & lemon juice, scraping the bottom of the pan
  • Simmer for 5 minutes
  • Add 2 more tbsp butter and the heavy cream
  • Mix together well and turn to low
  • Simmer for 10 minutes or until sauce begins to thicken and will coat the back of a spoon
  • Right before serving sprinkle in some shaved or grated Parmesan and stir till it melts
  • After removing the chicken from the oven place on a serving platter and our cream sauce over the top.