Chicken-Thigh Piccata


Chicken Thigh Piccata
  • 4 boneless skinless chicken thighs
  • 1 tablespoon flour, plus more for dredging
  • 3 tablespoons olive oil
  • 2 tablespoons capers (drained)
  • 3/4 cups chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • Salt and Pepper to taste
  1. Season chicken with salt and pepper. Dredge in flour, tapping off excess
  2. Heat a skillet over high. Add olive oil. Add chicken and cook until cooked through (approximately 4-5 minutes each side). Transfer chicken to a plate
  3. Add flour to skillet and cook for about 30 seconds. Add capers and chicken broth. Once it boils, add lemon juice and butter.
  4. Once the butter melts, return chicken to skillet, coat in sauce and simmered until thickened.
  5. Serve with white rice or vegetables

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