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My review
Quick Chicken Piccata
Chef John
"These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."
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Ingredients
25 m servings 321 calsOriginal recipe yields 4 servings
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Directions
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- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- 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; remove to a plate.
- Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from 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 cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 321 calories; 18.2 g fat; 8.4 g carbohydrates; 24.7 g protein; 87 mg cholesterol; 224 mg sodium. Full nutrition
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Reviews
Read all reviews 8331127 Ratings
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Most helpful positive review
4/11/2012
I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so...
Most helpful critical review
2/27/2013
I'm not sure if I did something wrong, But we all Did not like it. We will eat out tonight....
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4/11/2012
I've made this dish twice now and it is one of my favorites! The only changes I made were to add fresh garlic right after the capers and I used chicken stock instead of water. I love capers so...
4/25/2012
I used Wondra to dredge the chicken instead of a-p flour (it's finer and less clumpy), then followed all the ingredients but changed the proportions because I used a lot more chicken than this (...
4/2/2012
Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch, and because I'm counting calories & fat, used less EVOO to brown the chicken in the pan and fi...
4/9/2012
Simple and tasty! I followed the recipe as is and used a sauvignon blanc/chardonnay that I had on hand and it was delicious. If you are not as fond of lemon then cut back a bit on the lemon ju...
3/28/2012
I found this recipe on the front page today when I was completely at a loss for what to make for supper. I had chicken defrosting at home, so I started the video showing the preparation. It lo...
4/20/2012
I made this for dinner tonight and it was good. The one thing that I didn't like was how tart the sauce was. When I make this again, and I will, I might leave out the lemon juice or at least dec...
7/16/2012
Once again, Chef, a winner recipe here. The proportions are just perfect for us! Yum! We used this with one packet of Costco's boneless skinless breasts, and because it's just the two of us, ...
7/20/2012
To the person who asked about putting the sauce over angel hair pasta... Yes, I make double the sauce and put it on angel hair. But first I saute some garlic in olive oil and put in the pasta ...
12/22/2013
Fabulous! Just like the Veal Piccata recipe I got from a 5-star restaurant out east when I traveled for business. Chef John, I love all your recipes - easy AND delicious! For those who say to...