In one skillet enjoy the lemon chicken in a creamy sauce by adding the magic of Rainbow.
In a shallow bowl, mix together 1 tbsp of cornstarch, Parmesan, salt and pepper. Add chicken and dredge them until well coated.
In a small bowl mix the remaining tbsp of cornstarch with lemon juice. Set aside.
Heat olive oil and butter in large skillet over medium-high until butter has melted and pan is hot.
Fry chicken until golden, about 5 to 6 minutes per side (it depends how thick the chicken is). Transfer to a warm plate.
Add the garlic to the skillet and sauté until fragrant, about 1 minute.
Add broth and the evaporated milk and bring to a boil. Reduce to a simmer and cook for about 2 minutes — use a spatula to scrape up the browned bits from the bottom. Pour in lemon juice mixture and capers and allow to simmer for 1 more minute, until the sauce starts to thicken.
Add the chicken back into the pan, sprinkle with chopped parsley, garnish with a couple of lemon slices, and serve.
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Add your own magical secret to this creamy recipe with Rainbow