Cini ‘Tini Chicken Piccata Recipe

Introduction

Cini ‘Tini Chicken Piccata is a vibrant twist on the classic Italian dish, adding a tangy kick with peperoncini and a touch of vodka. This quick and flavorful chicken recipe is perfect for a weeknight dinner or impressing guests with minimal effort.

Ingredients

• 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
• 2/3 cup low-sodium chicken broth
• 1 tbsp. peperoncini brine, plus 2/3 cup thinly sliced peperoncini
• 1 tbsp. vodka
• 2 tbsp. unsalted butter
• 1 tbsp. 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, shaking off any excess.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Cook the chicken, 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, bring the chicken broth, peperoncini brine, and vodka to a simmer over medium-high heat. Stir occasionally and cook until the sauce slightly thickens, about 2 to 3 minutes.
4. Step 4: Reduce the heat to medium. Stir in the unsalted butter, capers, and sliced peperoncini. Cook, stirring frequently, until the butter melts and the ingredients combine, about 2 minutes.
5. Step 5: Return the chicken to the skillet, nestling each piece into the sauce and coating both sides. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C), about 1 to 2 minutes. Sprinkle with crumbled feta before serving.

Tips & Variations

• For a milder flavor, use less peperoncini or substitute with banana peppers.
• Serve over pasta or alongside roasted vegetables to create a full meal.
• Add fresh parsley or lemon zest for extra brightness.
• Use skin-on chicken breasts if you prefer more crispy texture, adjusting cooking time accordingly.

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 to keep the sauce creamy and prevent the chicken from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of cutlets?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time but will add a richer flavor and juicier texture.

What if I don’t have peperoncini brine?

If peperoncini brine is unavailable, substitute with a mixture of lemon juice and a splash of white vinegar to replicate the tangy acidity.

Cini ‘Tini Chicken Piccata Recipe

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Cini ‘Tini Chicken Piccata is a flavorful twist on the classic Italian dish, featuring tender chicken cutlets cooked in a tangy sauce made with peperoncini brine, capers, and a splash of vodka. Finished with crumbled feta cheese for a creamy, salty touch, this skillet-cooked dish is quick to prepare and perfect for weeknight dinners.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Chicken

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

For the 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

To Serve

• Crumbled feta cheese, as desired

Instructions

1. Prepare the chicken: Pour the flour onto a plate. Season the chicken cutlets all over with kosher salt, then coat both sides thoroughly with the flour, allowing any excess to drip off.
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 on each side, until golden brown. Transfer the cooked chicken to a plate and set aside.
3. Make the sauce base: In the same skillet over medium-high heat, combine the low-sodium chicken broth, peperoncini brine, and vodka. Bring the mixture to a simmer, stirring occasionally, and cook until slightly thickened, about 2 to 3 minutes.
4. Finish the sauce: Reduce the heat to medium, then add the unsalted butter, capers, and sliced peperoncini. Stir frequently and cook until the butter has melted, approximately 2 minutes.
5. Reheat the chicken in sauce: Nestle the chicken back into the skillet, coating each cutlet in the sauce. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C), about 1 to 2 minutes. Remove from heat and sprinkle with crumbled feta cheese before serving.

Notes

• Ensure the chicken is cooked to 165°F for food safety and optimal juiciness.
• If you prefer less tang, reduce the amount of peperoncini brine or omit the vodka.
• This dish pairs well with a side of pasta, rice, or steamed vegetables.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Use low-sodium chicken broth to control the saltiness of the sauce.

Keywords: Chicken Piccata, Peperoncini, Skillet Chicken, Italian Chicken Recipe, Quick Dinner, Chicken Cutlets