Creamy Lemon Parmesan Chicken

Ingredients: 2 large boneless and skinless chicken breasts, halved horizontally to make 4 2 tablespoons flour (all purpose or Tapioca) 2 tablespoons finely grated fresh Parmesan cheese 1 teaspoon salt Cracked pepper Light spray of cooking oil 1 tablespoon olive oil 2 teaspoons ghee (or spread of choice) 2 tablespoons minced garlic Juice of 1 lemon 1¼ cup chicken broth ½ cup milk (or coconut cream) ⅓ cup fresh grated Parmesan cheese 2 tablespoons capers (plus 2 tablespoons extra to garnish) 1 teaspoon cornstarch mixed with 1 tablespoon of water 2 tablespoons fresh parsley Instructions: Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside. Heat the 1 tablespoon of oil and 2 teaspoons ghee in a large skillet over medium-high heat until ghee has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate. Reduce heat to low-medium heat; add the juice, broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes. If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately. Serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley. ** serve over Quinoa, rice or whole wheat pasta