This easy chicken piccata recipe from Chef John pan-fries chicken in a delicious Italian piccata sauce made with lemon, capers, white wine, and parsley.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
321 Calories
Recipe Instructions
Step 1
Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
Step 2
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 3
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.
Step 4
Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Step 5
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.
Step 6
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.
Ingredients
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
cayenne pepper to taste
1 tablespoon capers, drained
2 tablespoons chopped fresh Italian parsley
all-purpose flour for dredging
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
