Creamy Lemon Chicken

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.