Chicken Thighs Piccata-Style |
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Prep Time: 11 Minutes Cook Time: 21 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Traditional chicken piccata usually features boneless chicken breasts, but in this version, chicken thighs are lightly breaded and cooked in a mixture of lemon juice, broth, and capers. Ingredients:
4 chicken thighs, skinned |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 large egg white, lightly beaten |
1 teaspoon water |
1/2 cup italian-seasoned breadcrumbs |
2 teaspoons olive oil |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup white wine |
2 tablespoons fresh lemon juice |
2 garlic cloves, minced |
2 tablespoons chopped fresh parsley |
1 tablespoon capers, drained |
grated lemon rind (optional) |
Directions:
1. Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.
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