Back to Top
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
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water
3 tablespoons cold unsalted butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
- 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 though, about 30 seconds.
- Pour white 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.
- 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 cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.