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.
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)
How to Make It
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.
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.