Why Make This Recipe
Quick Chicken Piccata is a delightful dish that comes together in no time. It’s perfect for busy weeknights when you want a tasty meal without spending hours in the kitchen. The combination of tender chicken, a tangy lemon sauce, and the savory bite of capers makes this dish a family favorite. Plus, it’s easy to prepare, ensuring you can enjoy a restaurant-quality meal at home.
How to Make Quick Chicken Piccata
Ingredients:
- 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
- 0.5 cup white wine
- 0.25 cup fresh lemon juice
- 0.25 cup water
- 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
- 2 tablespoons chopped fresh Italian parsley
Directions:
- 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.
- Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
- 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.
- 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.
- 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.
- Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
How to Serve Quick Chicken Piccata
Slice the chicken breasts and serve them warm on a plate, drizzled with the flavorful lemon-caper sauce. Pair this dish with a simple side, like steamed vegetables or a light salad. You can also serve it over pasta or rice for a heartier meal.
How to Store Quick Chicken Piccata
To store leftover Quick Chicken Piccata, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, do it gently on the stove or in the microwave to prevent the chicken from drying out.
Tips to Make Quick Chicken Piccata
- Make sure to pound the chicken evenly to ensure it cooks uniformly.
- Use fresh lemon juice for the best flavor.
- Adjust the amount of cayenne pepper according to your spice preference.
- For a richer sauce, you can add a splash of cream at the end.
Variation
For a twist on this recipe, try adding some sliced mushrooms to the skillet when cooking the capers for extra flavor and texture. You can also substitute the white wine with chicken broth if you prefer a non-alcoholic version.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier result. Just adjust the cooking time as thighs may take a bit longer.
2. Is there a gluten-free option for this recipe?
Yes, you can use gluten-free flour for dredging to make this recipe gluten-free.
3. Can I freeze Quick Chicken Piccata?
While it is best fresh, you can freeze the cooked chicken and sauce in an airtight container for up to 2 months. Just thaw and reheat when ready to eat.