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Cini ‘Tini Chicken Piccata Recipe

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★★★★★

4.5 from 86 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/cini-tini-chicken-piccata-recipe/