Chicken Piccata

Chicken Piccata

AuthorJulie

Chicken Piccata

all-purpose flour
salt and pepper, to taste
2-4 skinless, boneless chicken thighs
canola oil, for cooking
butter, for cooking
1/2 lemon, sliced
1/4 cup stock or wine (optional)
1-2 tsp capers, drained

1

Put some flour into a shallow bowl and season it with salt and pepper. Flatten the chicken thighs (no need to pound them) and douse in seasoned flour to coat.

2

Set a heavy skillet over medium-high heat and add a drizzle of oil and dab of butter. When the butter foams, put the chicken thighs into the hot pan, with the lemon slices alongside. Cook for 4-5 minutes per side, or until the chicken is crisp and golden and cooked through. Transfer to a plate with the lemon slices, squeezing them over the chicken with tongs. Add a splash of stock or wine to the pan along with the capers (and another dab of butter, if you like), swirl it around the pan to loosen any browned bits, and pour over the chicken. Serves 1 or 2.

Ingredients

 all-purpose flour
 salt and pepper, to taste
 2-4 skinless, boneless chicken thighs
 canola oil, for cooking
 butter, for cooking
 1/2 lemon, sliced
 1/4 cup stock or wine (optional)
 1-2 tsp capers, drained

Directions

1

Put some flour into a shallow bowl and season it with salt and pepper. Flatten the chicken thighs (no need to pound them) and douse in seasoned flour to coat.

2

Set a heavy skillet over medium-high heat and add a drizzle of oil and dab of butter. When the butter foams, put the chicken thighs into the hot pan, with the lemon slices alongside. Cook for 4-5 minutes per side, or until the chicken is crisp and golden and cooked through. Transfer to a plate with the lemon slices, squeezing them over the chicken with tongs. Add a splash of stock or wine to the pan along with the capers (and another dab of butter, if you like), swirl it around the pan to loosen any browned bits, and pour over the chicken. Serves 1 or 2.

Chicken Piccata
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