Description
These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Ingredients
- 4 skinless, boneless chicken breast halves
- cayenne pepper, or 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
- ¼ cup water
- 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
- 2 tablespoons fresh Italian parsley, chopped
Instructions
- Place chicken breasts between 2 sheets of heavy plastic on a solid
- level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.
- 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 5 minutes per side; remove to a plate.
- Cook capers in reserved oil
- smashing them lightly to release brine
- until warmed through
- about 30 seconds.
- Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half
- about 2 minutes.
- Stir lemon juice
- water
- and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce
- about 2 minutes. Reduce heat to low and stir parsley through the sauce.
- Return chicken breasts to the pan and cook until heated through
- 1 to 2 minutes. Serve with sauce spooned over the top.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4