Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Oxmoor House January 2005

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
11 mins
cook:
21 mins
total:
32 mins
Yield:
4 servings (serving size: 1 thigh and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

172 calories; fat 5.2g; saturated fat 1.1g; protein 16.6g; carbohydrates 14.1g; cholesterol 54mg; iron 1.6mg; sodium 766mg; calories from fat 28%; fiber 0.9g; calcium 30mg.
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