Lemon Chicken Piccata with Capers and Peppers
A zesty chicken piccata recipe made with plenty of lemon, salty capers and beautiful chili peppers in a buttery white wine sauce for a quick and easy meal. Um, yeah. I'm in! You'll be surprised just how easy it is to make, and it is guaranteed to impress.
- 2 skinless boneless chicken breasts
- 1-2 teaspoons chili powder - Paprika or Cayenne is good or be like me and use a spicy habanero powder
- Salt and pepper to taste
- 3-4 rocoto peppers – or other medium sized chili peppers sliced into rings (Sweet Italian peppers are great! Or any sweet pepper)
- 1 cup flour
- 4 tablespoons butter
- 2 tablespoons olive oil
- Juice from 1-2 lemons depends on how lemony you want it!
- ½ cup dry white wine
- 2 tablespoons capers with some of the brine
- Chopped green onion for serving
Heat a large skillet to medium-high heat. Add 2 tablespoons butter and melt. Swirl it around the pan.
Pound the chicken breasts slightly flat with a tenderizer.
Add flour to a wide bowl and add half the chili power along with salt and pepper to your taste. Coat the chicken breasts in the seasoned flour and add to the pan along with your chili pepper slices.
Cook for 4-5 minutes, then flip everything and cook another 4-5 minutes, or until the chicken is cooked through. Remove from heat.
Remove the chicken temporarily.
Add remaining butter, olive oil, lemon juice, white wine and capers. Swirl and scrape up the flavorful bits from the bottom of the pan. Add a bit more chili powder and salt and pepper to your taste.
Return to heat and bring to a boil. Taste for seasonings and adjust as desired. Add chicken, reduce heat and simmer about 5 minutes.
Serve with green onions and extra chili powder sprinkled over the top. Add extra lemon slices to make it look pretty!
Calories: 790kcal | Carbohydrates: 60g | Protein: 32g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 580mg | Potassium: 923mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6620IU | Vitamin C: 229.3mg | Calcium: 40mg | Iron: 4.6mg