One of the SheWolf’s favorite splurge meals. Crispy chicken in a creamy, citrusy sauce.
I tend to avoid chicken breast, it can be so dry and really does not have a lot of flavor, but chicken thighs are different. Even skinless and boneless, they tend to be moist and flavorful and have the bonus of being quite versatile for use in any number of ways
Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers.
A chicken breast is butterflied or sliced along its width. It is flattened to an even thickness with a tenderizer between two pieces of wax paper or plastic wrap. It is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce.
Chicken Thigh Piccata
- 3 ea Chicken Thighs Skinless, Boneless, Split, Flattened
- 4 tbsp AP Flour
- 1 tbsp Neutral Oil
- 1 tbsp Butter Unsalted
- 1 tbsp AP Flour
- 1 cup Chicken Stock Low Sodium
- 1/4 cup White Wine
- 3 tbsp Capers Drained
- 2 tbsp Heavy Cream
- 1 ea Lemon Zested and Juiced
- Season flour with salt and pepper
- Dredge chicken in flour and shake off excess, place on draining rig to rest 5 min
- In a medium skillet over medium heat, foam out butter, and heat oil to frying termprature
- Add chicken in a single layer, cook to golden brown and an internal temp of 165. 4-5 minutes per side, remove to draining rig
- Drop heat to medium low
- Add 1 tbsp flour and whisk to make a roux, cook until color forms ~ 1-2 minutes
- Whisk in stock, wine, lemon juice. Bring to a boil and reduce and thicken ~3-4 minutes
- Whisk in cream, capers
- Return chicken to pan, turn to coat and serve, spooning remaining sauce over chicken on the plate, garnish with lemon zest
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