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