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.
INGRIDIENT
DIRECTION
Step: 1
Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
Step: 2
Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
Step: 3
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.
Step: 4
Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
Step: 5
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.
Step: 6
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.
Step: 7
Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
NUTRITION FACT
Per Serving: 321 calories; protein 24.7g; carbohydrates 8.4g; fat 18.2g; cholesterol 87.5mg; sodium 223.6mg.
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