The other day I was watching Ina Garten on the food network. She made a dish called chicken piccata. I had heard of it but not paid much attention before. It called for capers … and lemon both I LOVE.
Joe loves any meat breaded, quick sauteed, then placed in the oven … so I figured it would be a hit.
He LOVE LOVED IT!
We now have another KEEPER RECIPE.
I always have a method I like better so this is my version of what Ina did.
Hope you try and like it too.
You will find a detailed Breading Cutlets in another post.
- 4 boneless, skinless chicken thighs
- salt, garlic granules, & freshly ground pepper
- 1 cup all-purpose flour
- 2 eggs
- 1 Tbsp water
- 1 1/2 cup bread crumbs
- 1 tsp. my herbs
- 3 Tbsp olive oil
- 6 Tbsp butter, divided
- 2/3 cup lemon juice, lemon halves reserved
- 1/2 cup dry white wine
- 3 Tbsp capers
- Sliced lemon
- Chopped parsley
- Preheat the oven to 350 degrees F. Sprinkle each thigh with salt, pepper & garlic ... then between plastic wrap pound to 1/4-inch thick. (I use the back of a heavy skillet.)
- Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and water together. Place the bread crumbs on a third plate with “my herbs”. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 3 tablespoon of olive oil in a (oven proof) large saute pan over medium heat. Add the chicken thighs and cook for 2 minutes on each side. Place in oven and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce: in a skillet over medium heat, melt 2 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to boil over high heat and reduced in half, about 2 minutes. Remove from the heat, add the remaining 4 tablespoons of butter and swirl to combine. Discard the lemon halves and add capers.
- Serve each chicken thigh with sauce spooned on. You can garnish with a slice of lemon and a sprinkling of fresh parsley if you want.