Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: Serves 4
- 2 skinless, boneless chicken breast halves
- cayenne pepper, very small pinch
- salt and pepper to taste
- all-purpose flour for dredging
- 2 TBSP olive oil
- 1 TBSP capers, drained
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3 TBSP cold unsalted butter, cut up
- 2 TBSP fresh Italian parsley, chopped (fine without it)
- Pound chicken breasts to about 1/2 inch thick.
- Season both sides of chicken breasts w/ cayenne, salts, and black pepper. Dredge in flour and shake off any excess.
- Heat olive oil in skillet over medium high heat. Place chicken in pan, reduce heat to medium, and cook until browned and cooke through, about 5 minutes per side. Remove to a plate.
- Cook capers in reserved oil, smashing them lightly, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan witha wooden spoon. Cook until reduced by half, about 2 minutes.
- Stir lemon juice, water, and butter into the wine mixture. Cook and stir continuously to form a thick sauce, about 2-4 minutes. Reduce heat to low and stir parsley through the sauce.
- Return chicken to pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over top.
Recipe calls for 4 chicken breasts, but we find it is too much meat for 2 adults and 2 kids.
Unknown. We’ve made it several times, and it’s good.