Take a large skillet or frying pan. Spray with vegetable cooking spray.

In a shallow dish combine flour, paprika,pepper and Parmesan cheese.

Season halved chicken fillet and dredge in flour Parmesan mixture. Shake off extra corn flour ( starch).

Melt 2 tbsp butter in a pan/ skillet. Fry chicken 3-4 minutes per side until it is browned and cooked. Transfer onto the serving dish/plate.

In the same skillet melt the remaining butter. Add ground walnuts & pine nuts. Fry about 20 seconds, add baked minced garlic & and fry for another 20 seconds. Add evaporated milk & chicken stock; cook 2 minutes over medium heat.

Add lemon juice, seasonings and 1 tbsp Capers. Cook 5 minutes. Bring the sauce to boil.

Add corn flour mixture & Parmesan cheese. Continue to cook another 3-5 minutes over low heat. ( If you feel that the sauce is very runny, just and 1 more tbsp corn starch).

Pour the sauce over the chicken. Garnish with fresh chopped parsley & capers).