Chicken Piccata

Chicken Piccata is a simple dish. With its short prep and cook times it will be ready in a lightning fast. However, this is not the recipe you want to sleep on. It is the ultimate spontaneous date meal. Everything in the recipe should probably already be in the kitchen. If not, chances are the local market has them in abundance. Since we both know you are procrastinating at this moment the fact that you can have it on the table in 25 minuets should sell you on this recipe.

Health Benefits

Chicken, a white meat, has a much lower fat content than red meats but still offers comparable protein. Protein serves as the building blocks of our muscle and joint systems. It is suggested that every person consumes an amount proportionate to their height and weight in protein daily, regardless of the source. Chicken is also vitamin and mineral dense. Boasting high levels of many key dietary needs such as, vitamin D, vitamin B, and potassium.

Nutrition

Per Serving:

Total Fat: 18.2g

Saturated Fat: 7g

Cholesterol: 87mg

Sodium: 224mg

Potassium: 259mg

Total Carbohydrates: 8.4g

Dietary Fiber: 0.4g

Protein: 24.7g

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

How To Make Chicken Piccata

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

Trivia

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