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Cut the chicken into strips with a sharp kitchen knife.
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Place 1 Tablespoon of the oil and 1 Tablespoon of the butter in a skillet over medium heat.
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In a shallow bowl, combine the flour and Parmesan.
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Season the chicken with salt and pepper and dip in the flour-cheese mixture.
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Add the chicken to the skillet and sear on both sides until golden brown and cooked through, about 5-7 minutes.
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Remove chicken to a plate and add remaining butter to the skillet.
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Once the butter is melted, add the garlic, and 30 seconds later add the broth, capers, Parmesan and cream. Stir occasionally until you bring it to a boil, then whisk in the cornstarch and reduce to low heat to simmer.
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Add the lemon juice and then 1 minute later add the chicken back to the skillet and serve.