You can check out the VIDEO RECIPE HERE
CHICKEN PICCATA RECIPE:
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
salt and fresh ground black pepper as needed
cayenne to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold unsalted butter, cut in 1/4-in slices
2 tablespoon fresh Italian parsley, chopped
Season cutlets with salt and pepper & cover with flour.
Heat olive oil and brown the chicken for about 4-5 min per side.
Remove chicken and keep warm in oven or microwave.
Place capers in pan and crush ½ of the capers. Cook in pan for around 30 sec. Add white wine, I use cooking white wine & cook for about 2 min, reducing the liquid by half. Add lemon juice and water or chicken stock, and butter. Reduce heat, add parsley then add chicken to heat.