Quick Chicken Piccata

Chicken piccata is typically made with sliced chicken breasts, but I have found chicken “thighcatta” to be even more flavorful. 😉

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20 minutes, 538 calories, 4 servings (serving size: 2 chicken thighs and about 1/4 cup sauce)

1. 8 skinless, boneless organic chicken thighs (about 1 1/2 pounds)

2. 1/2 teaspoon kosher salt, divided

3. 1/2 teaspoon freshly ground black pepper

4. 3 tablespoons olive oil

5. 1/2 cup dry white wine

6. 2 tablespoons capers, drained,

7. 2 garlic cloves, minced

8. 2 fresh thyme sprigs

9. 3/4 cup unsalted chicken bone broth

1. 1 1/2 tablespoons fresh lemon juice

2. 1 tablespoon unsalted butter

3. 2 tablespoons chopped fresh flat-leaf parsley

4. Sprinkle chicken with 1/4 teaspoon salt and pepper.

5. Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.

6. Add chicken to pan, lightly brown on both sides for about 5 minutes per side.

7. Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining 1/4 teaspoon salt, and broth to pan; bring to a boil.

8. Reduce heat to simmer low for 10 minutes, stir in lemon juice and butter.

9. Sprinkle evenly with parsley to serve.

Serve with vegetables – Roasted Squash and Zucchini

#Chicken