Cini ‘Tini Chicken Piccata Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/cini-tini-chicken-piccata-recipe/
