What is your favorite way to prepare chicken piccata for you? I prefer mine creamy. You want to ensure you have enough sauce to use on your vegetables, pasta, or crusty bread.
Here’s what we got. It’s extra-extra creamy, as I like to call it. You know that I prefer to use boneless and skinless chicken thighs. However, you can always substitute white meat chicken breasts if you like. There will still be plenty of saucy goodness for everyone!
Use the Wine that you used to cook this recipe. Please don’t waste it!
1 1/2 pounds of skinless, boneless chicken thighs
To taste, add Kosher Salt and freshly ground Black Pepper
5 1/2 teaspoons of all-purpose flour, divided
Canola oil, one tablespoon
One tablespoon of unsalted butter
1 1/4 cups chicken stock
1/4 cup dry white Wine
Freshly squeezed Lemon Juice 3 Tbsp
Heavy cream, two tablespoons
Fresh parsley leaves, two tablespoons
1/4 cup capers, drained
Season the chicken with 1/2 teaspoon of pepper and one teaspoon of salt. The chicken should be evenly coated with four tablespoons of flour.
Heat butter and canola oil in a medium-sized skillet on medium heat.
Add the chicken in a single layer to the skillet and cook in batches until it is golden brown, cooked through, and reaches an internal temperature of about 165 degrees F. This will take approximately 4-5 minutes for each side. Set aside. Reduce heat to medium-low.
Stir in the remaining 1 1/2 teaspoons of flour for about 1 minute until lightly browned.
Whisk in Wine, chicken stock, and lemon juice gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 3 minutes or until the sauce is reduced and slightly thickened. Add heavy cream, capers, parsley, and season to taste with salt and pepper. Return the chicken to the skillet.