Recipe Background
We have all craved a classic Italian dish but wondered if we would have enough time to make it with the love and care it deserves. Picking it up from the local joint on a day like this is just out of the question, and that craving isn't going to fix itself! So here comes Quick Chicken Piccata to lighten the load and amaze your tastebuds. In just under half an hour, you have the savory chicken seared golden-brown and playing in the beloved, sunny, and refreshing sauce that makes it so irresistible. Quick Chicken Piccata is as delicious as it is speedy!
We have all craved a classic Italian dish but wondered if we would have enough time to make it with the love and care it deserves. Picking it up from the local joint on a day like this is just out of the question, and that craving isn't going to fix itself! So here comes Quick Chicken Piccata to lighten the load and amaze your tastebuds. In just under half an hour, you have the savory chicken seared golden-brown and playing in the beloved, sunny, and refreshing sauce that makes it so irresistible. Quick Chicken Piccata is as delicious as it is speedy!
Ingredients
- 4 chicken breast halves skinless and boneless
- cayenne pepper to taste
- salt to taste
- ground black pepper to taste
- all-purpose flour to taste and 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
- 3 tablespoons cold unsalted butter cut into 1/4-inch slices
- 2 tablespoons fresh Italian parsley chopped
Directions
- Place the chicken breasts between two sheets of heavy plastic on a solid, level surface.
- Firmly pound the chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.
- Season both sides of the chicken breasts with the cayenne, the salt, and the black pepper.
- Dredge the chicken lightly in the flour and shake off any excess.
- Heat the olive oil in a skillet over medium-high heat.
- Place the chicken in the skillet, reduce the heat to medium, and cook until browned and cooked through, about 5 minutes per side.
- Transfer the chicken to a plate, reserving the oil in the skillet.
- Cook the capers in the reserved oil, smashing them lightly to release the brine, until warmed through, about 30 seconds.
- Pour the 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 the mixture until reduced by 1/2, about 2 minutes.
- Stir the lemon juice, the water, and the butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes.
- Reduce the heat to low and stir the parsley into the sauce.
- Return the chicken breasts to the pan and cook until the internal temperature is 165 degrees F, about 1-2 minutes.
- Serve.
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