Chicken Thigh Piccata
The best, fried chicken recipe, FLAT.
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
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