Easy Chicken Piccata
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1½ lbs (about 8) skinless, boneless chicken thighs
- ½ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 3 Tbsp olive oil, divided
- ½ cup dry white wine
- 2 Tbsp capers, drained
- 4 garlic cloves, minced
- 1 fresh thyme sprig
- ¾ cup reduced-sodium chicken stock
- 2 Tbsp fresh lemon juice
- 1 Tbsp unsalted butter
- ¼ cup flat-leaf parsley, minced
- Sprinkle chicken with ¼ 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 ¼ 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.
Recipe from Cooking Light (link no longer available)
Serving size: 2 thighs Calories: 360 Fat: 22.8 Carbohydrates: 3.0 Sugar: 1.0 Sodium: 545 Fiber: 0.2 Protein: 30.0 Cholesterol: 166
Recipe by Prevention RD at https://preventionrd.com/easy-chicken-piccata/
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