Quick Chicken Piccata
No dry, flavorless chicken here—you'll want to make everything from crispy cutlets to flavorful soups.
Recipe Summary Quick Chicken Piccata
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Ingredients | Chicken Breast Recipes Ideas4 skinless, boneless chicken breast halvescayenne pepper, or to tastesalt and ground black pepper to tasteall-purpose flour for dredging2 tablespoons olive oil1 tablespoon capers, drained½ cup white wine¼ cup fresh lemon juice¼ cup water3 tablespoons cold unsalted butter, cut in 1/4-inch slices2 tablespoons fresh Italian parsley, choppedDirectionsPlace 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 wine 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 wine 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.Info | Chicken Breast Recipes Ideasprep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
TAG : Quick Chicken PiccataWorld Cuisine Recipes, European, Italian,
