Weeknight Chicken Piccata

1. 1

   Set the chicken breasts between 2 sheets of heavy plastic on a stable, flat surface. Pound the chicken firmly with the smooth side of a meat mallet to a 1/2-inch thickness.

2. 2

   Season both sides of the chicken breasts with cayenne, salt, and black pepper; lightly dredge in flour and shake off any excess.

3. 3

   Heat olive oil in a skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until browned and cooked through, about 5 minutes per side; move to a plate.

4. 4

   Cook the capers in the reserved oil, lightly smashing them to release their brine, until warmed through, about 30 seconds. Add the white wine to the skillet and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon. Cook until reduced by half, about 2 minutes.

5. 5

   Stir the lemon juice, water, and butter into the reduced wine mixture; cook and stir constantly until a thick sauce forms, about 2 minutes. Reduce the heat to low and stir the parsley into the sauce.

6. 6

   Return the chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with the sauce spooned over the top.

• Calories 523.23 kcal High
• Protein 56.1 g Good Source
• Carbs 27.91 g Moderate
• Total Fat 17.57 g High
• Saturated Fat 5.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 162.37 mg High
• Sodium 228.63 mg Moderate
• Fiber 1.3 g Low Source
• Sugar 0.92 g Low Source
• Added Sugar 0.68 g Low Source
• Calcium 6.37 mg Low Source
• Iron 3.22 mg Moderate
• Potassium 35.75 mg Low Source
• Vitamin A 95.93 mcg_rae Moderate
• Vitamin C 2.95 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Alcohol 🚫🍷