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Quick Chicken Piccata
By using refrigerated pie crusts and shredded rotisserie chicken, all you really have to do is throw together the filling and construct the pie.
Recipe Summary Quick Chicken Piccata
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 | Recipes Using Rotisserie Chicken Breast
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
Directions
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.
Info | Recipes Using Rotisserie Chicken Breast
prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Recipes Using Rotisserie Chicken Breast - But rotisserie chicken's best feature isn't its flavor or ease, it's actually the many ways you can slice, dice, mix, and mold it.
