Rating: 3.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 1

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

Adam Hickman
Recipe by Cooking Light October 2015

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

360 calories; fat 22.8g; saturated fat 5.9g; mono fat 12.1g; poly fat 3.1g; protein 30g; carbohydrates 3g; fiber 0g; cholesterol 166mg; iron 2mg; sodium 498mg; calcium 31mg.
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