Speedy Chicken Piccata

1. 1

   Place the chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Pound them firmly with the smooth side of a meat mallet to an even 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, reduce the heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer 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. Pour in the white wine and bring to a boil, scraping the browned bits from the bottom of the pan 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 continuously 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 523.26 kcal High
• Protein 56.17 g Good Source
• Carbs 27.84 g Moderate
• Total Fat 17.6 g High
• Saturated Fat 5.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 162.47 mg High
• Sodium 231.85 mg Moderate
• Fiber 1.51 g Low Source
• Sugar 0.92 g Low Source
• Added Sugar 0.68 g Low Source
• Calcium 4.79 mg Low Source
• Iron 3.18 mg Moderate
• Potassium 31.61 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 🚫🍷