Fast and Easy Chicken Piccata
Serving Size / Yield
- 4 boneless, skinless chicken breast fillets, about 4 oz. each
- 2 Tbsp olive oil
- 1/2 cup all-purpose flour
- 1/2 cup white wine
- 2 Tbsp butter
- 2 lemons
- 2 Tbsp capers
- 2 Tbsp Italian parsley, finely chopped
- Kosher salt to taste.
Sandwich the pieces of chicken between two pieces of plastic wrap and use a rolling stick to flatten them to about ¼ inch thick. Season with salt and pepper.
Combine the flour and salt in a small dish.
Heat your pan, add butter and wait until it is foamy and add olive oil. Dredge the two sides of the chicken in the flour and then place them on the pan. Cook for about 3 minutes on each side. Put cooked pieces on a plate to the side.
Cook capers in the leftover oil and butter in the skillet for about 30 seconds. Smash them lightly to release the brine. Pour in white wine and cook for 2 minutes, until reduce by half.
Stir lemon juice, water, and butter into the wine and caper mixture. Stir continuously to form a thick sauce. Reduce heat to low and add parsley. Return the chicken breasts onto the pan and cook until heated through, around 2 minutes.
Serve with sauce from the pan spooned on top.