Step 1

Pat dry the chicken breasts completely with paper towel and season both sides of each chicken breast with salt and pepper. Set aside for 5 minutes.

Step 2

Heat oil in a large shallow saucepan over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Sear the chicken for about 6-8 minutes per side (depending on the thickness) until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F, as read on a meat thermometer. Remove the chicken from the pan and set aside on a plate.

Step 3

In the same pan, sauté garlic over medium heat until fragrant, about 1 minute. Add flour and stir to cook for one minute. Stir in chicken broth and mix well until the sauce is smooth and uniform.

Step 4

Whisk in cream, Parmesan, lemon juice, capers and Italian seasoning. Bring the sauce to a simmer and stir occasionally until thickened to desired consistency, about 4-5 minutes.

Step 5

Return the chicken to the pan and toss well to coat with the sauce. Let the chicken cook with the sauce for another minute.

Step 6

Garnish with lemon wedges and parsley. Serve immediately with a side pasta.