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Quick Chicken Piccata

This recipe provides instructions for making quick chicken piccata by pan frying chicken breasts and topping them with a simple pan sauce made from capers, butter, white wine, and lemon juice.

Uploaded by

Emese Molnar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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17 views2 pages

Quick Chicken Piccata

This recipe provides instructions for making quick chicken piccata by pan frying chicken breasts and topping them with a simple pan sauce made from capers, butter, white wine, and lemon juice.

Uploaded by

Emese Molnar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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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.

Ingredients
Ingredient Checklist

 4 skinless, boneless chicken breast halves


 cayenne pepper, or to taste
 salt and ground black pepper to taste
 all-purpose flour for dredging
 2 tablespoons olive oil
 1 tablespoon capers, drained
 ½ cup white wine
 ¼ cup fresh lemon juice
 ¼ cup water
 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
 2 tablespoons fresh Italian parsley, chopped

Instructions Checklist

 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.

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