chicken piccata |
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In all honesty, this is pretty close to “Fixed” Lemon Chicken, but somehow it doesn’t taste as “Asian” as the Lemon Chicken recipe. It’s still very good and I can’t really quantify it, but this works better with potatoes and green beans while “Fixed” Lemon Chicken works definitely works better with rice and stir-fried peppers.
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1 package of boneless/skinless chicken thighs
Hawaiian salt and black pepper, to taste Flour 1-2T butter 1-2T olive oil |
Juice of a lemon
2 cups of chicken broth 1/8 cup of capers, rinsed Raw sugar or agave syrup, to aste A bunch of fresh parsley, chopped |
Lightly salt and pepper the chicken and dredge in flour. In a big pan, 1T of butter with about 1T of olive oil. When things start to sizzle add as many chicken pieces as will fit. When the chicken is browned (about 3-4 minutes), flip them over and brown the other side. Take out and set on a plate. Do this with the rest of the chicken, adding butter and olive oil when necessary.
After the chicken has cooked, add lemon juice, capers and chicken broth into the same pan and scrape up all those yummy brown bits. Bring this to a boil and put all the chicken back into the sauce pan. Add sugar and/or agave to taste. Simmer it for about 5 minutes and then take out the chicken. Add 1T of butter and whisk aggressively until the sauce is smooth.
Pour sauce over chicken and garnish with fresh parsley.
After the chicken has cooked, add lemon juice, capers and chicken broth into the same pan and scrape up all those yummy brown bits. Bring this to a boil and put all the chicken back into the sauce pan. Add sugar and/or agave to taste. Simmer it for about 5 minutes and then take out the chicken. Add 1T of butter and whisk aggressively until the sauce is smooth.
Pour sauce over chicken and garnish with fresh parsley.
