Chicken Piccata

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Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thights about 1.25 lbs
  • ½ cup all-purpose flour
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil more as needed
  • salt and black pepper to taste
Sauce
  • ¼ cup salted butter
  • 1 ½ tablespoons all-purpose flour
  • 1 cup chicken broth or chicken stock
  • ½ fresh lemon juice juiced about 1 ½ tablespoons
  • ½ cup dry white wine or chicken broth
  • 3 tablespoons capers drained
  • 2 tablespoons chopped fresh parsley additional for garnish

Method
 

  1. Using a meat mallet, gently pound each chicken thigh to ½-inch thick.
  2. Combine the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip each chicken thigh in the flour mixture, shaking off any excess.
  3. In a 10-inch skillet, heat the olive oil over medium-high heat. Cook the chicken for 4 to 5 minutes per side or until lightly browned and cooked through (165°F). Remove from the skillet and set aside to keep warm.
  4. Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour, scraping up any brown bits, and cook for 2 minutes.
  5. Gradually add the chicken broth, whisking until smooth after each addition.
  6. Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking occasionally.
  7. Add the chicken back into the skillet, and simmer in the sauce for 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
  8. Stir in the chopped parsley and serve.