Quick Chicken Piccata

Ingredients

Original recipe (1X) yields 4 servings

• 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
• ½ cup white wine
• ¼ cup fresh lemon juice
• ¼ cup water
• 3 tablespoons cold unsalted butter, cut in ¼-inch slices
• 2 tablespoons chopped fresh Italian parsley

Directions

1. 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.
2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.Dotdash Meredith Food Studios
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; transfer to a plate.Dotdash Meredith Food Studios
4. 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.Dotdash Meredith Food Studios
5. 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.Dotdash Meredith Food Studios
6. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.