Chicken Piccata

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

From Wikipedia:

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

The best, fried chicken recipe, FLAT.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine French, Italian
Servings 3
Calories 233 kcal

Ingredients
  

Chicken

  • 3 ea Chicken Thighs Skinless, Boneless, Split, Flattened
  • 4 tbsp AP Flour
  • 1 tbsp Neutral Oil
  • 1 tbsp Butter Unsalted

Sauce

  • 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

Instructions
 

  • 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

Notes

The SheWolf’s favorite splurge meal.
Serve with potato, salad, and the rest of the wine.
To keep the chicken splatter down while flattening, I place one thigh at a time in a ziplock and flatten with the back of a cast-iron skillet.
One can soak the chicken in buttermilk for a couple of hours before flattening. Just drain well before smacking it. 

Nutrition

Calories: 233kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 544mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 278IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword Chicken, Fried, Lemon, Sauce
Tried this recipe?Let us know how it was!

  Filed under: Autumn, Cast Iron, French, Fried, Italian, Sauce, Winter

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