Chicken Piccata with Capers

Ingredients

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• 4 skinless, boneless chicken breast halves
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• cayenne pepper to taste
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• salt and ground black pepper to taste
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• all-purpose flour for dredging
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• 2 tablespoons olive oil
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• 1 tablespoon capers, drained
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• ½ cup white wine
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• ¼ cup fresh lemon juice
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• ¼ cup water
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• 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
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• 2 tablespoons chopped fresh Italian parsley
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Instructions

1. 1
   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.
2. 2
   Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3. 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; transfer to a plate.
4. 4
   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.
5. 5
   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.
6. 6
   Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.