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Quick Chicken Piccata

Quick Chicken Piccata

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: 2 chicken thighs and about 1/4 cup sauce)

Chicken piccata is typically made with sliced chicken breasts, but we find chicken "thighccata" to be even more flavorful.

Ingredients

  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1/2 cup dry white wine
  • 2 tablespoons capers, drained
  • 4 garlic cloves, crushed
  • 1 fresh thyme sprig
  • 3/4 cup unsalted chicken stock
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 360
  • fat 22.8 g
  • satfat 5.9 g
  • monofat 12.1 g
  • polyfat 3.1 g
  • protein 30 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 166 mg
  • iron 2 mg
  • sodium 498 mg
  • calcium 31 mg

How to Make It

  1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over. Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining 1/4 teaspoon salt, remaining 2 tablespoons oil, and stock to pan; bring to a boil. Reduce heat to medium; cook 8 minutes. Remove pan from heat. Stir in lemon juice and butter. Sprinkle evenly with parsley.