{"id":4411,"date":"2024-08-10T23:58:20","date_gmt":"2024-08-10T23:58:20","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4411"},"modified":"2024-08-11T00:02:35","modified_gmt":"2024-08-11T00:02:35","slug":"savory-chicken-thigh-piccata-with-luxurious-lemon-caper-sauce","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4411","title":{"rendered":"Savory Chicken Thigh Piccata with Luxurious Lemon Caper Sauce"},"content":{"rendered":"\n
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Ok, one rocking week is done, with corporate meetings, managers flying in, corporate events, network screwups, satellites to be connected, etc. It’s just another week in the life of a SecOps operator. <\/p>\n\n\n\n

One high point of the week was dinner with my former boss and my boss at a nice, quiet Italian place. We had pasta and antipasto, etc. My choice for my entree was a Chicken Piccata, and it was most exquisite. As usual, I sent photos to Madam Badwolf, and her response was, “When are you making it here?”. (This is one of her splurge dishes.)<\/p>\n\n\n\n

One supposes, having been allowed out of my cage for the better part of the week, I should be about it and cook up some piccata.<\/p>\n\n\n\n

One of the annoyances of this dish is that it uses chicken breast, which is pounded flat. Can you say from moist, juicy, and delicious to dry as the Sahara in 30 seconds flat?<\/p>\n\n\n\n

I’ll take some insurance out by not using chicken breast but chicken thighs. Skinless, boneless, and flattened in the usual manner, they are given a quick dredge in lightly seasoned flour and fried off, thence covered with a luxurious lemon and caper sauce. Serve alone, over pasta, over polenta, or, as I am known to do, over jalapeno cheese grits. Side with a salad or steamed green vegetable, and you have a 5-star meal.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

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.<\/em><\/p>\n\n\n\n

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.<\/em><\/p>\n\n\n

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Chicken Thigh Piccata<\/h2>\n
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The best, fried chicken recipe, FLAT.<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>3<\/span><\/div><\/div>
Course: <\/span>Dinner, Main Course<\/span><\/div><\/div>
Cuisine: <\/span>French, Italian<\/span><\/div><\/div>
Calories: <\/span>233<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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