I love anything with lemons - lemon bars, lemon scented candles, lemon centerpieces, etc. So when my doctor said I had to limit iron during my pregnancy (steak, kale, spinach, hummus, the list is LONG) I was happy to learn Chicken Piccata was still on the OK list! This recipe is from Chef John from Foodwishes and I encourage everyone to look up his website because his food does not disappoint and he makes it very easy to follow!
So the reason for this post is that we have turned Jonny Boy into a huge lover (and eater) of this dish! So it is Jon Approved too! Also, it does not take very long to make and Trader Joe's has capers for a lot cheaper than the store.
Quick Chicken Piccata
|1.||Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.|
|2.||Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.|
|3.||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.|
|4.||Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.|
|5.||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.|
|6.||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.|
|7.||Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.|