Easy Skillet Chicken Piccata

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Capers

  Canned

  2 tbsp, drained or 18g

• Lemons

  Raw, with peel

  8 slice (1/8 of fruit) or 108g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Heat olive oil in a large ovenproof skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, and cook until golden and no longer pink, about 8 minutes per side. Transfer to a plate.
3. Discard half of the chicken juices from the skillet and reduce the heat to low. Add butter, garlic, white wine, lemon juice, and capers to the skillet and bring to a simmer.
4. Add lemon slices and return the chicken thighs to the skillet. Let the chicken simmer in the sauce for 5 minutes.
5. Serve garnished with fresh chopped parsley.

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