Chef John's Quick Chicken Piccata

Submitted by OliveLover

"From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 chicken breast halves, skinless and boneless
• 1⁄4 teaspoon cayenne pepper (to taste)
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon black pepper (to taste)
• 1⁄4 cup all-purpose flour (for dredging, you might need more)
• 2 tablespoons olive oil
• 1 tablespoon capers, drained
• 1⁄2 cup white wine
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup water (or chicken stock)
• 3 tablespoons unsalted butter, cold and cut in 1/4-inch slices
• 2 tablespoons fresh Italian parsley, chopped

directions

1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
2. Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
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.
4. Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
6. Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
7. Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.

Reviews

[Peter]

I have made ths many times. Great recipe. I poud my cutlets pretty thin. I also go pretty light on the cayenne pepper.

 

[michelerd]

Absolutely delicious and easy. I spilled most my lemon juice so made it with about a tablespoon of lemon juice and it was still delicious. I served it with black truffle parmesan risotto w/ red wine and it was a huge hit.