Cini ‘Tini Chicken Piccata Recipe

Introduction

This Cini ‘Tini Chicken Piccata is a bright and tangy twist on the classic Italian dish. Featuring tender chicken cutlets simmered in a flavorful sauce of peperoncini brine, capers, and a splash of vodka, it’s a quick yet impressive meal perfect for any night of the week.

Ingredients

• 1/4 cup (30 g) all-purpose flour
• 4 (4- to 6-oz.) boneless, skinless chicken cutlets
• 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 2/3 cup low-sodium chicken broth
• 1 tablespoon peperoncini brine, plus 2/3 cup thinly sliced peperoncini
• 1 tablespoon vodka
• 2 tablespoons unsalted butter
• 1 tablespoon drained small capers
• Crumbled feta, for serving

Instructions

1. Step 1: Pour the flour onto a plate. Season the chicken cutlets all over with kosher salt, then coat both sides with the flour, letting any excess flour drip off.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken cutlets, turning once halfway through, until golden brown on both sides, about 2 to 3 minutes per side. Transfer the chicken to a plate.
3. Step 3: In the same skillet over medium-high heat, bring the chicken broth, peperoncini brine, and vodka to a simmer. Cook, stirring occasionally, until the sauce slightly thickens, about 2 to 3 minutes.
4. Step 4: Reduce the heat to medium. Add the butter, capers, and sliced peperoncini to the skillet. Stir frequently until the butter has melted and the sauce is well combined, about 2 minutes.
5. Step 5: Nestle the chicken cutlets back into the sauce, turning to coat each side. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C), about 1 to 2 minutes more. Sprinkle with crumbled feta before serving.

Tips & Variations

• Use thin chicken cutlets for even cooking; pound thicker pieces gently if needed.
• For a dairy-free version, omit the butter and feta or substitute with a plant-based alternative.
• Add fresh parsley or lemon zest for an extra burst of brightness.
• If you prefer less heat, rinse the peperoncini slices to reduce their spiciness before adding.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of broth or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts; just slice them into thinner cutlets or pound them to an even thickness for quicker, more even cooking.

What can I substitute for peperoncini brine if I don’t have it?

If you don’t have peperoncini brine, you can use a mix of lemon juice and a bit of vinegar to mimic the tangy flavor, but the distinctive pepper taste is unique to peperoncini.

Cini ‘Tini Chicken Piccata Recipe

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Cini ‘Tini Chicken Piccata is a vibrant twist on the classic Italian-American dish, featuring tender chicken cutlets coated in flour and pan-fried to golden perfection. The sauce combines tangy peperoncini brine, capers, vodka, and butter, creating a rich and zesty flavor that complements the chicken beautifully. Finished with crumbled feta cheese, this dish offers a delightful balance of creamy, tangy, and savory notes that make it perfect for a sumptuous weeknight dinner.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian-American

Ingredients

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Chicken and Coating

• 1/4 cup (30 g) all-purpose flour
• 4 (4- to 6-oz.) boneless, skinless chicken cutlets
• 1 tsp. kosher salt
• 1/4 cup extra-virgin olive oil

Sauce

• 2/3 cup low-sodium chicken broth
• 1 tbsp. peperoncini brine
• 2/3 cup thinly sliced peperoncini
• 1 tbsp. vodka
• 2 tbsp. unsalted butter
• 1 tbsp. drained small capers

Garnish

• Crumbled feta, for serving

Instructions

1. Prepare the Chicken: Pour the all-purpose flour onto a plate. Season the chicken cutlets all over with kosher salt, then coat both sides evenly with the flour, allowing any excess to drip off to ensure a light coating.
2. Cook the Chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the floured chicken cutlets and cook for 2 to 3 minutes per side, or until each side is golden brown. Remove the chicken from the skillet and transfer to a plate to rest.
3. Make the Sauce Base: In the same skillet, bring the low-sodium chicken broth, peperoncini brine, and vodka to a simmer over medium-high heat. Stir occasionally and cook for 2 to 3 minutes until the mixture slightly thickens.
4. Finish the Sauce: Reduce the heat to medium, then add the unsalted butter, capers, and thinly sliced peperoncini to the skillet. Stir frequently as the butter melts and the sauce comes together, about 2 minutes.
5. Combine and Heat Through: Nestle the cooked chicken back into the sauce, making sure to coat each piece on both sides. Continue cooking for 1 to 2 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Remove from heat and sprinkle crumbled feta over the chicken before serving.

Notes

• For a spicier kick, add more peperoncini or include a pinch of red pepper flakes in the sauce.
• Use low-sodium chicken broth to control the saltiness of the dish since both capers and peperoncini brine add salt.
• Serve this dish over angel hair pasta, rice, or alongside crusty bread to soak up the flavorful sauce.
• Ensure the chicken is cooked to an internal temperature of 165°F to guarantee food safety.
• Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Keywords: Chicken Piccata, Cini ‘Tini, peperoncini sauce, pan-fried chicken, Italian-American chicken, capers, feta cheese, quick chicken dinner