Quick Chicken Piccata
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Hickman
Chicken piccata is typically made with sliced chicken breasts, but we find chicken "thighcatta" 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
Instructions
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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