Easiest Chicken Piccata
This is a classic weeknight staple in its simplest form. I make this meal at least once a month.
Ingredients
- 4 skinless, boneless chicken breast halves
- cayenne pepper to taste
- salt and ground black pepper to taste
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon capers, drained
- ½ cup white wine
- ¼ cup fresh lemon juice
- 13 tablespoons cold unsalted butter, cut in ¼-inch slices
- Spaghetti noodles
Instructions
- Dry the chicken breast with a paper towel. Use your hand or a pan to flatten the chicken. The goal is to get a uniform, 1/2 inch thickness across the chicken breast.
- Bring a medium pot of water to boil, season with a strong couple pinches of salt, and boil spaghetti for about 10 minutes or until al dente.
- Season both sides of the chicken breasts with salt, pepper, and cayenne. Cover with flour and shake off excess.
- Heat olive oil in a pan over medium-high heat and place the chicken in the pan. Cook about 5 minutes per side, or until outside is browned and internal temp reaches 155F.
- Remove chicken from pan and put capers in. Smash a few of them to release the juices. After about 30 seconds, pour in white wine and scape the fond off of the bottom of the pan. Cook about 2 minutes.
- Stir in lemon juice and butter. Return chicken breasts to pan. Add parsley as a garnish.