Easy & Quick Chicken Piccata Recipe

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

Instructions

1. Pound chicken breasts to 1/2-inch thickness between two sheets of plastic wrap using a meat mallet.
2. Season chicken with cayenne pepper, salt, and black pepper. Lightly coat in flour, shaking off any excess.
3. Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5 minutes per side. Transfer to a plate.
4. Warm capers in the same skillet, pressing lightly to release their flavor, for about 30 seconds. Deglaze the pan with white wine, scraping up any browned bits. Reduce by half, about 2 minutes.
5. Whisk lemon juice, water, and butter into the wine sauce. Cook until thickened, about 2 minutes. Stir in fresh parsley.
6. Return chicken to the skillet and heat through, 1-2 minutes. Serve immediately with the delicious lemon-caper sauce.

Nutrition

• Calories: 321 kcal
• Fat Content: 18 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 224 mg
• Protein Content: 25 g
• Cholesterol Content: 88 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g