Garlic Chicken Piccata

Ingredients, for 4 servings
8 Chicken Thighs 4 tablespoons flour (all purpose or plain)
4 tablespoons fresh Parmesan cheese finely grated
2 teaspoon salt
1/2 teaspoon black cracked pepper
8 tablespoons unsalted butter divided
4 tablespoons olive oil divided
8 large cloves garlic minced
1/2 cup dry white wine (can be omitted)
1 1/2 cup chicken stock
4 tablespoons fresh lemon juice
1/2 cup brined capers rinsed
1/2 cup fresh parsley chopped
Parmesan Cheese to serve
Directions
  • 1 In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • 2 In a large pan or skillet heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. When hot, fry 4 pieces of chicken first until golden on each side and cooked through (about 3-4 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate.
  • 3 Melt 1 tablespoon of butter and another tablespoon of olive oil. When hot, fry the remaining chicken until browned on both sides. Transfer to plate.
  • 4 In the same pan, melt one more tablespoon of butter. Fry the garlic for 30 seconds until fragrant. Add the wine and bring to a boil, scraping up any brown bits from the bottom of the pan for extra flavour. Cook until wine almost evaporates, stirring occasionally.
  • 5 Pour in the stock, lemon juice and capers and allow to boil until reduced slightly (about 6 minutes). Adjust salt and pepper if needed.
  • 6 Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 5 minutes to heat through.
  • 7 Garnish with parsley and serve immediately with parmesan cheese, if desired.

  • NOTES: If your sauce doesn't thicken for some reason or you’re pressed for time, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and lump free, then pour it into the centre of the pan while sauce is boiling (before adding your chicken back into the pan -- at Step 5). Whisk it in quickly to blend it right into the sauce. Once your sauce has thickened, add your chicken and continue recipe from Step 6.