Chicken Piccata 2
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 1/4-Inch Slices
2 Tablespoons Chopped Fresh Italian Parsley
Step 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.
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 through, about 30 seconds.
Step 5 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.
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 and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.