Chef John'S Quick Chicken Piccata - cooking recipe

Ingredients

4 chicken breast halves, skinless and boneless
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
1/4 cup all-purpose flour (for dredging, you might need more)
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water (or chicken stock)
3 tablespoons unsalted butter, cold and cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped

Preparation

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
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.
Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.