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Chicken Thighs Piccata-Style

Oxmoor House
Prep time 11 mins
Cook time 21 mins
Yield 4 servings (serving size: 1 thigh and about 2 tablespoons sauce)
Traditional chicken piccata usually features boneless chicken breasts, but in this version, chicken thighs are lightly breaded and cooked in a mixture of lemon juice, broth, and capers.

Ingredients

  • 4 chicken thighs, skinned
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg white, lightly beaten
  • 1 teaspoon water
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2 teaspoons olive oil
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup white wine
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, drained
  • Grated lemon rind (optional)

Nutrition Information

  • calories 172
  • fat 5.2 g
  • satfat 1.1 g
  • protein 16.6 g
  • carbohydrate 14.1 g
  • cholesterol 54 mg
  • iron 1.6 mg
  • sodium 766 mg
  • caloriesfromfat 28 %
  • fiber 0.9 g
  • calcium 30 mg

How to Make It

  1. Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.

Oxmoor House Healthy Eating Collection