With its delicious ensemble of zest and buttery flavour, this Italian-inspired classic deserves a weekly appearance at your dinner table. No home cook’s repertoire is complete without this dish of seasoned chicken breast topped with shredded parmesan, cascaded in a fragrant, savoury lemon sauce, studded with briny capers.
To preheat the oven, touch Convection Bake six times until 400°F is displayed in the window.
Place chicken breast pieces on the enamel tray lined with parchment paper. Season with salt and pepper, top with parmesan. Sprinkle 2 tbsp capers and sliced lemon around the chicken. Bake for 15-18 minutes.
While the chicken is cooking, make lemon sauce. In medium saucepan, heat 2 tbsp butter over medium low heat. Add shallots and garlic and cook until translucent and fragrant. Add 2 tbsp flour to make a roux, mixing constantly for 1 minute to cook flour. Whisk in white wine and broth and increase heat to medium. Bring sauce to a gentle boil, whisking constantly. Reduce heat slightly and cook to thicken for about 3 minutes, whisking occasionally. Stir in lemon juice and zest, and remaining capers.
Pour sauce over chicken and top with chopped parsley. Serve with fresh lemon wedges and your favourite side!