Weeknight Chicken Piccata

Weeknight Chicken Piccata

Ingredients:

4 skinless, boneless chicken breast halves

cayenne pepper

sea salt and pepper

1 cup all-purpose flour

4 tablespoons olive oil

2 tablespoon capers, drained

1/2 cup white wine

Juice of 2 lemons

1/4 cup water

1/2 stick cold Kerrygold garlic and herb butter, cut in 1/4-inch slices

2 tablespoons fresh Italian parsley, chopped

Directions:

Place chicken breasts inside a gallon sized Ziploc and pound till about 1/2 inch thickness. Season with salt, pepper and cayenne. Lightly dredge in flour. 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; set aside.

Cook capers in pan, until warmed though. Pour white wine into skillet. Scraping the bottom to remove any brown bits. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir to form a thick sauce. Reduce heat to low and stir parsley through the sauce. Add chicken breasts to the pan and cook until heated. Serve with sauce spooned over the top on a bed of linguine.