Ingredients: |
Ingredients: 4 boneless, skinless chicken breast halves
cayenne pepper to your taste (takes very little)
salt & pepper to your taste
Flour for dredging
2 tbsp. olive oil
1 tbsp. capers, drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water
3 tbsp. cold unsalted butter, cut in 1/4" slices
2 tbsp fresh Italian parsley
(flat leaf parsley is very flavorful, curly leaf parsley is best used for garnish)
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Directions: |
Directions:Place chicken breasts between two layers of plastic wrap and pound to 1/2 inch thick.
Season both sides of chicken breasts with a sprinkle of cayenne pepper, salt and black pepper. Dredge lightly in flour and shake off any excess.
Heat oil in 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, then remove to a plate.
Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. 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.
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, cook until heated through, 1 - 2 minutes. Serve with sauce spooned over the top. |
This recipe for Chicken Piccata is from