Chicken Thighs Piccata-Style

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.

Yield: 4 servings (serving size: 1 thigh and about 2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 5.2g
  • Saturated fat: 1.1g
  • Protein: 16.6g
  • Carbohydrate: 14.1g
  • Cholesterol: 54mg
  • Iron: 1.6mg
  • Sodium: 766mg
  • Calories from fat: 28%
  • Fiber: 0.9g
  • Calcium: 30mg

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)

Preparation

  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.
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