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Quick Chicken Piccata
Quick Chicken Piccata
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Pan-fry chicken escalopes and serve with zesty Italian sauce of lemon, capers, white wine, and parsley for a delicious chicken piccata.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • cayenne pepper to taste
  • all-purpose flour for dredging
  • 1 tablespoon capers, drained
  • 0.5 cup white wine
  • 0.25 cup fresh lemon juice
  • 0.25 cup water
  • 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
  • 2 tablespoons chopped fresh Italian parsley
Instructions:
  • Flatten chicken breasts to a 1/2-inch thickness by pounding them between 2 sheets of heavy plastic on a sturdy surface using a meat mallet.
  • Coat chicken breasts with a zesty blend of cayenne, salt, and black pepper, then lightly dust with flour, shaking off any excess.
  • In a skillet over medium-high heat, heat olive oil. Add chicken and cook until browned and cooked through, around 5 minutes per side. Then, transfer to a plate.
  • Heat capers in their oil, gently crush to release flavor, about 30 seconds. Add white wine to deglaze the skillet, scraping up browned bits with a wooden spoon. Reduce by half, approximately 2 minutes.
  • Combine lemon juice, water, and butter into the reduced wine mixture. Cook and stir constantly until a thick sauce forms, approximately 2 minutes. Lower the heat and stir parsley into the sauce.
  • Place the chicken breasts back in the heated pan and cook for 1 to 2 minutes until heated through. Serve by spooning the sauce over the top for maximum flavor.

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