quick chicken piccata

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• cayenne pepper, or 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
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
• 2 tablespoons fresh italian parsley, chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
• season both sides of 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 browned and cooked through, about 5 minutes per side; remove to a plate.
• cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
• pour white into skillet. scrape any browned bits from the bottom of the pan with a wooden spoon. cook until reduced by half, about 2 minutes.
• stir lemon juice, water, and butter into the reduced mixture; cook and stir continuously to form a thick sauce, about 2 minutes. reduce heat to low and stir parsley through the sauce.
• return chicken breasts to the pan cook until heated through, 1 to 2 minutes. serve with sauce spooned over the top.