Name: Quick Chicken Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
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; 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

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Quick Chicken Piccata

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Ingredients

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Instructions

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Instructions

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.

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; transfer to a plate.

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.

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 and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

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Tips & Tricks (5)

Perfectly Thin Cutlets 🔪
Butterfly and pound chicken breasts to an even 1/4-inch thickness to ensure uniform cooking and maximize crispy flour coating.
Flour Dredging Technique 🥣
Pat chicken completely dry before dredging in flour, and shake off excess to create a light, crisp exterior that won't become gummy.
Sauce Emulsion Magic 🧈
Whisk cold butter into the pan sauce off the heat in small pieces to create a silky, emulsified sauce that clings perfectly to the chicken.
Capers Crushing Trick 💥
Lightly crush capers before adding to the sauce to release their briny flavor and distribute more evenly throughout the dish.
Wine Selection Wisdom 🍷
Use a dry white wine like Pinot Grigio or Sauvignon Blanc that you'd actually enjoy drinking to enhance the sauce's depth of flavor.