Quick Chicken Piccata

Recipe View Prepare the Chicken: Place chicken breasts between two sheets of heavy plastic wrap on a solid surface. Using the flat side of a meat mallet, pound the chicken to an even 1/2-inch thickness. This ensures even cooking. (5 minutes)

Recipe View Season and Dredge: Season both sides of the pounded chicken breasts generously with cayenne pepper, salt, and freshly ground black pepper. Lightly dredge the chicken in all-purpose flour, shaking off any excess to prevent a gummy sauce. (3 minutes)

Recipe View Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully place the dredged chicken in the hot pan, ensuring not to overcrowd. Reduce the heat to medium and cook until golden brown and cooked through, about 5 minutes per side. Transfer the cooked chicken to a plate and set aside. (12 minutes)

Recipe View Bloom the Capers: In the same skillet, add the drained capers. Cook, lightly smashing them with a spoon to release their briny essence, until warmed through, about 30 seconds. (1 minute)

Recipe View Create the Sauce: Pour the white wine into the skillet and bring to a boil, deglazing the pan by scraping up any browned bits from the bottom with a wooden spoon. Cook until the wine has reduced by half, concentrating the flavors, about 2 minutes. (3 minutes)

Recipe View Emulsify the Sauce: Stir in the fresh lemon juice, water, and cold butter into the reduced wine mixture. Cook and stir continuously until the butter melts and the sauce thickens into a luscious, emulsified consistency, about 2 minutes. Reduce the heat to low and stir in the chopped fresh Italian parsley. (4 minutes)

Recipe View Finish and Serve: Return the cooked chicken breasts to the pan and cook until heated through, about 1 to 2 minutes, ensuring they are coated in the delectable sauce. Serve immediately, spooning the vibrant sauce generously over the chicken. (2 minutes)