Chicken Piccata

Chicken Piccata

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  • Prep Time


  • Total Time


  • Servings



  • 4

    boneless chicken breast halves

  • cayenne pepper to taste

  • salt and pepper to taste

  • ½

    cup flour for dredging

  • 2

    Tbsp olive oil

  • 1

    Tbsp capers, drained

  • ½

    cup white wine

  • ¼

    cup lemon juice

  • ¼

    cup waer

  • 3

    Tbsp unsalted butter, cut in ¼ inch slices

  • 2

    Tbsp parsley


Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. Season both sides of chicken breasts with cayenne, salt, and pepper. Dredge lightly in flour and shake off excess. 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. 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. 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 sauce. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over top.


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