A good chicken piccata recipe is something everyone should have in their arsenal. This is a fairly basic dish but results are always rather impressive. You can serve it family style with veggies and potatoes or over pasta.
I know not everyone loves chicken thighs…I have a hard time understanding this because they are tastier and cheaper…but if you must chicken breast will work just fine. I would recommend slicing the breast in half so they are thin enough, and a quick pound with a meat mallet is a great idea.
Season chicken thighs with salt and pepper. On a second plate, season 1 cup of flour with salt, pepper, and cayenne.
Dredge chicken in seasoned flour
Heat olive oil in large skillet over medium high heat. Working in batches (it's important not to crowd the pan!), cook chicken on first side for about 5 minutes.
Flip chicken and cook another 5 minutes or until chicken is golden brown and the internal temperature has reached 165 degrees.
Repeat steps with remaining chicken
Remove chicken from pan and add butter, wine, chicken broth, lemon juice, parsley and capers. Reduce to low heat. Cook stirring often until reduced, about 3-4 minutes.
Spoon sauce over chicken thighs and enjoy!
Ingredients
Directions
Season chicken thighs with salt and pepper. On a second plate, season 1 cup of flour with salt, pepper, and cayenne.
Dredge chicken in seasoned flour
Heat olive oil in large skillet over medium high heat. Working in batches (it's important not to crowd the pan!), cook chicken on first side for about 5 minutes.
Flip chicken and cook another 5 minutes or until chicken is golden brown and the internal temperature has reached 165 degrees.
Repeat steps with remaining chicken
Remove chicken from pan and add butter, wine, chicken broth, lemon juice, parsley and capers. Reduce to low heat. Cook stirring often until reduced, about 3-4 minutes.
Spoon sauce over chicken thighs and enjoy!
