Chicken Piccata

I found this recipe on the front page of when I went to go look up something else. There was a video on how to make it, and it looked so easy (and good!) so I figured I’d try it this week. I also ended up having it (or a variation of it I guess) when I went out for dinner over the weekend.

Here’s what you need (I edited the amounts a bit since I used 3 chicken breasts, not 4):

  • 3 skinless, boneless chicken breast halves (not pictured)
  • cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • all-purpose flour for dredging (not pictured)
  • 1 1/2 tablespoon olive oil
  • 2 teaspoons capers, drained
  • 1/3 cup white wine
  • 3 tablespoons fresh lemon juice
  • 1/4 cup water
  • 2 tablespoons cold butter (I used margarine)
  • 1 tablespoon fresh Italian parsley, chopped

Directions (you can also watch this video):

  • 1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick. (I skipped this since my chicken was already sliced thin – Purdue has great thin sliced chicken!)
  • 2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. (careful with the cayenne…its very spicy)
  • 3. 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.
  • 4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  • 5. 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.
  • 6. 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.
  • 7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

I’ll be honest, I had some trouble making this but I think it had to do with the fact that I didn’t use actual wine, but cooking wine which has barely any alcohol content. Also, my pans are kind of old and not as non-stick as they used to be. Because of this, my wine evaporated right when it hit the pan and I had to use more. I’m going to try actual wine next time and hopefully I’ll avoid that issue. It still turned out absolutely delicious though! The sauce is tangy and the cayenne gives it a little kick…capers are also a favorite of mine! I enjoyed it so much that I completely forgot to take a picture of it when it was finished, so the picture on the left is from I served it over rice, but pasta would work great as well.