Chicken Thighs Piccata
When I posted this on instagram, people said "duh, I make this all the time".
Really? I thought I was being clever by using boneless, skinless chicken thighs for piccata vs. chicken breasts.
So I guess everyone is smarter than me.
I love chicken thighs....they are so moist and tasty.....they cook up so much faster than breasts too.
This is the easiest dinner ever, and so delicious. Thighs are much cheaper than breasts too, so if you are being thrifty, another reason to make this recipe.
The first time I made this dish, I served this dish with crispy roasted potatoes and steamed green beans.
The 2nd time, just with steamed broccoli. The sauce is fantastic poured over the vegetables and potatoes as well!
The only bad thing about this recipe is that it MAKES A MESS ON THE STOVE. Use a splatter screen for sure.
This is so delicious.
Have all of your ingredients ready to go. This pan sauce dish cooks up quickly.
Chicken Thighs Piccata:
6 boneless, skinless chicken thighs
flour, salt & pepper for coating
3 tbsp butter (divided)
1 lemon sliced
3 cloves garlic, minced
1/4 cup pr more of white wine
1 tbsp capers
parsley for garnish
Mix flour, salt & pepper in a shallow dish and dredge the chicken thighs (they will unroll, so no need to pound them). Coat both sides and shake off excess flour.
In a large skillet, heat olive oil with 2 tbsp butter until foamy, and cook the coated thighs for 5 minutes on each side (they will cook fast).
Transfer the cooked chicken to a platter and make the sauce.
After removing the chicken from the pan, cook the garlic and lemon slices for about a minute, tops (turning over the lemon slices).
To the pan, add in the white wine and deglaze the pan by scraping up the yummy brown bits. Squeeze in some lemon juice and add in the capers.
Cook for another minute or two.
Turn off the heat and swirl in the remaining tablespoon of butter.
Pour this deliciousness over the chicken thighs on a platter and garnish with parsley.