Garlicky Chicken Piccata

By CheeseDiva

Ingredients

• 1 head of garlic
• 4 tbsp. extra-virgin olive oil, plus more for garlic
• 1 package boneless chicken thighs
• kosher salt
• Freshly ground black pepper
• flour, for dredging
• 5 tbsp. butter, divided
• 1/4 c. white wine - I used Sherry
• Juice of 1 lemon
• 1/4 c. chicken stock
• 1/4 c. capers
• 1/3 c. Chopped Italian parsley, for garnish

Details

Servings 1
Preparation time 10mins
Cooking time 55mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 425 degrees F.
Prep roasted garlic: Slice off the top of the head of garlic (about 1/4"). Drizzle the cut side with olive oil, wrap in foil and roast until soft and slightly golden, about 40 minutes. Let cool, then remove cloves and set aside.
Season chicken with salt and pepper and then lightly dredge in flour.
In a large skillet over medium-high heat, heat olive oil and 4 tablespoons of butter. Cook chicken in batches until golden, about 3 minutes per side. Remove chicken and set aside.( If more cooking time is needed, pour sauce over chicken and finish in 375 degree oven. Garnish with parsley before serving. )

Make sauce: Deglaze the pan with white wine. Add lemon juice, chicken stock, and capers and stir. Add the roasted garlic and bring to boil. Season with salt and pepper.

Add chicken into the sauce and simmer for 5 minutes more. In the last minute, add remaining tablespoon of butter.
Serve chicken over pasta. Garnish with parsley.