Chicken Piccata

Name: Chicken Piccata
Prep time: 15 min
Cook time: 16 min
Total time: 21 min
Yield: 4 Servings
Ingredients: chicken breast halves – skinless and boneless: 4; cayenne pepper; salt and ground black pepper– to taste; all-purpose flour for dredging; tbsp olive oil: 2; tbsp capers - drained: 1; cup white wine: 1/2; cup fresh lemon juice: 1/4; cup water: 1/4; tbsp cold unsalted butter - cut in 1/4-inch slices: 3; tbsp fresh italian parsley (chopped): 2

Features:

Cuisine:

21 mins
Serves 4
Easy

Ingredients

4 chicken breast halves – skinless and boneless
cayenne pepper
salt and ground black pepper– to taste
all-purpose flour for dredging
2 tbsp olive oil
1 tbsp capers - drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water
3 tbsp cold unsalted butter - cut in 1/4-inch slices
2 tbsp fresh italian parsley (chopped)

How to Make Chicken Piccata

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
Season both sides of the chicken breasts with cayenne, salt, and black pepper.
Dredge lightly in flour and shake off any excess.
Heat olive oil in a skillet over medium-high heat.
Place chicken in the pan, reduce heat to medium, and cook until the chicken is browned and cooked through.
Remove chicken to a plate.
Cook capers in reserved oil until they’re warmed through, smashing them lightly to release brine.
Pour white wine into skillet.
Scrape any browned bits from the bottom of the pan with a wooden spoon.
Cook until reduced by half.
Stir lemon juice, water, and butter into the reduced wine mixture.
Cook and stir continuously to form a thick sauce.
Reduce heat to low and stir parsley through the sauce.
Return chicken breasts to the pan and cook until they’re heated through.
Serve with sauce spooned over the top.

Trivia

Chickens were first domesticated in India, thousands of years ago.