- Watch video
- Chicken Piccata
- 6-8 pieces boneless, skinless chicken thighs, fat trimmed
- 2-3 tbsp. olive oil, plus more as needed
- 3-4 cups flour
- 1 tsp. salt and 1 tsp. pepper
- 1 tbsp. butter, plus more as needed
- ¼ cup green onion
- ½ cup white wine
- 1/3 cup lemon juice
- 1 tbsp. butter
- 1/4 cup capers, drained
- Rough tear parsley
Place your chicken on a piece of plastic wrap and fold the wrap lightly around the chicken, then pound your chicken with a meat mallet, 4-5 hits with the most textured side of your mallet, then 4-5 hits with the flat side. Don’t take out all your frustrations from the week on it, you are just trying to flatten the chicken and separate the tendons, not extract terrorist secrets… Anyhoo… Then flip the chicken over and hit it a few more times with the flat side until your chicken is about ¼-1/3 inch thick.
In a large bowl, mix your flour, salt, and pepper. Unwrap your chicken and dredge through flour. In a large skillet, heat olive oil and butter on medium high until the butter is melted. Add your chicken to the hot pan. Cook the chicken for 2-3 minutes on each side, or until the chicken is golden brown. It will not need extra time, because your chicken will be thin, so it should be cooked all the way through. Add butter and olive oil as needed. Once your chicken is done, set them aside on a cooling rack to keep them crispy.
In your hot pan, add your onions and sauté. Add your white wine and lemon and keep stirring, then reduce over medium to medium high heat, letting cook until it begins to thicken into a sauce. Once your sauce has thickened, or reduced by half, add your butter and stir until the butter melts.
Plate your chicken, then pour sauce over the top, then top with parsley.