Quick Chicken Piccata

Ingredients

• chicken breast halves (4 )
• cayenne pepper (0 )
• salt (0 )
• ground black pepper (0 )
• all-purpose flour (0 )
• olive oil (2 tablespoons)
• capers (1 tablespoon)
• white wine (0.5 cup)
• fresh lemon juice (0.25 cup)
• water (0.25 cup)
• cold unsalted butter (3 tablespoons)
• fresh Italian parsley (2 tablespoons)

Instructions

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.
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.
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.
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.
6. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 321
• fat: 18 g
• sats: 7 g
• carbs: 8 g
• fibre: 0 g
• protein: 25 g
• salt: 0 g