Loved this. It was so simple and easy to make. My husband and kids loved it. It can be a quick weeknight meal or you could serve it up for company.
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.
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- 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
- 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)
- 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.
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