Quick Chicken Piccata

By cserumga

360 calories per serving

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. 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.