Chicken Piccata

The weeknights when we all get home late and tired are the hardest ones to decide what to make for dinner. Who wants to be bothered?  But this recipe only takes 25 minutes. Total.

You can make this and feel a little fancy, and you’ll be done and eating before your Door Dash alternative would have even got picked up. Which leaves time to properly set the table and actually be fancy. Enjoy, and you’re welcome!

Chicken Piccata

INGREDIENTS:
1 lb thinly sliced chicken breasts
1/2 cup flour
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
2 Tbsp olive oil
1 Tbsp capers, drained
1/2 cup white wine
1  lemon, juiced (approx. 1/4 cup)
1 lemon, sliced into wheels
1/4 cup water
3 Tbsp cold butter, salted
3 Tb fresh parsley, chopped


PREPARATION:
Step 1:
In a shallow bowl, mix the flour, salt, and pepper and cayenne. Dredge each piece of the chicken through the mixture to coat evenly,  and set aside.

Step 2:
Heat the olive oil over medium high in a large pan. Add the chicken. Then reduce the heat to medium. Cook the chicken for 5-6 minutes on each side to brown. The chicken is done cooking when the internal temperature is 165F. Transfer the chicken to a plate.

Step 3:
To the same pan, add in the capers and cook for 1 minutes. Then add in the wine. Stir to scrape up any browned bits from the chicken, and smoosh the capers to flatten them a bit.

Step 4:
Add in the lemon juice, water, and butter to the capers in the pan. Stir and cook until it comes to a boil. Then reduce the heat to low and mix in 2 Tbsp of the parsley, and add back in the chicken. Heat for 2-3 minutes to allow the sauce to thicken and the chicken to heat through.

Step 5:
Serve with the additional parsley, and lemon wheels over pasta, rice, and/or a nice arugula salad. Enjoy!