Quick Chicken Piccata
Description
This easy chicken piccata recipe from Chef John pan-fries chicken in a delicious Italian piccata sauce made with lemon, capers, white wine, and parsley.
Ingredients
•
4 skinless, boneless chicken breast halves
•
cayenne pepper to taste
•
salt and ground black pepper to taste
•
all-purpose flour for dredging
•
2 tablespoons olive oil
•
1 tablespoon capers, drained
•
1/2 cup white wine
•
1/4 cup fresh lemon juice
•
1/4 cup water
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3 tablespoons cold unsalted butter, cut in 1/4-inch slices
•
2 tablespoons chopped fresh Italian parsley
Directions
1
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.
2
Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3
Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer to a plate.
4
Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
5
Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
6
Return chicken breasts to the pan and turn to coat in sauce. Cook until heated through, 1 to 2 minutes.