Chicken Piccata - chicken cutlets sautéed, and served in a sauce of white wine, lemon juice, butter, and capers 🤗
3-4 lbs chicken breast cutlets
1/4-1/2 teaspoons cayenne pepper, or to taste
3/4 teaspoons salt
1/2 teaspoons ground black pepper to taste
all-purpose flour for dredging
3 tablespoons Parmesan cheese, grated
1/4 cup fresh lemon juice
1/2 cup white wine (I actually used Sherry)
1/2 teaspoon chicken bouillon
1/4 cup water
3 tablespoons unsalted butter
2 tablespoons fresh Italian parsley, chopped
2 tablespoons olive oil
1 tablespoon capers, drained
Preheat oven to 225 degrees
Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
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 4 minutes per side; top with Parmesan. Do not overcrowd the Pan. Work in batches if necessary; remove chicken to cookie sheet and place in oven to keep warm
Cook capers to skillet, smashing them lightly to release brine, until warmed though, about 30 seconds.
Pour 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
Add lemon juice, water, boullion, into the reduced wine mixture; cook and stir continuously until sauce, thickens, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
Return chicken to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top and parsley atop
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