CREAMY CHICKEN PICCATA

INGREDIENTS:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  •  5 1/2 tablespoons all-purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 1/4 cups chicken stock
  • 1/4 cup dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup capers, drained

DIRECTIONS:

  1. 1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. 2. Heat canola oil and butter in a medium skillet over medium heat.
  3. 3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  4. 4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  5. 5. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
  6. 6. Serve immediately.

Source: Damn Delicious

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