Recipe: Chicken Thigh Piccata

This chicken recipe is quick and utterly delicious. Veal and chicken breast scallops are most commonly used in a piccata, but I had chicken thighs on hand, so used those.

Yield: 4 servings
Time: 30 minutes

Ingredients

• 6-8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breast halves)
• 3 tablespoons all purpose flour
• 4 ounces shiitakes, cleaned, stemmed and sliced (1 1/2-2 cups)
• 2 teaspoons minced garlic or finely chopped shallot
• 3 tablespoons extra virgin olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons lemon juice (reserve lemon zest for garnish, if desired)
• 2 teaspoons capers
• 1 tablespoon chopped thyme or parsley, plus additional sprigs for garnish

Directions

1. Place chicken between sheets of plastic or wax paper and pound lightly to 1/2 inch thickness.?
2. Season both sides of chicken with kosher salt and freshly ground pepper. Put flour on plate. Pat chicken in flour to lightly coat both sides.?
3. Heat one tablespoon olive oil in large nonstick skillet over medium heat. Add mushrooms and garlic or shallots and cook until softened, 2 minutes. Remove mushrooms and garlic or shallot from pan and reserve.?
4. Over medium high heat, heat remaining olive oil and cook chicken, in batches if necessary, 6-7 minutes per side or until golden brown and cooked through. (Note chicken thighs take longer to cook than chicken breasts.)
5. Remove chicken from pan. Pour wine, stock and lemon juice into pan; simmer till reduced by half. Add capers. Return chicken and mushrooms to pan, and coat with the sauce. Sprinkle with thyme or parsley and serve.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on March 25, 20