Chicken Thigh Piccata
Servings 4
Equipment
- Large skillet
Ingredients
- 1 egg white
- ½-¾ cup of Italian seasoned panko crumbs
- 2-3 tbsp olive oil plus 1 teaspoon, divided
- 5 boneless skinless chicken thighs excess fat removed
- Sea salt and freshly cracked pepper to taste
- 2 cloves of garlic minced
- 1 cup of chicken broth
- Juice from 2 small lemons
- Zest from 1 lemon
- 1 tbsp capers drained
- 1 tbsp fresh parsley chopped
Instructions
- Place the egg white in a bowl; whisk. Place the Italian seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.
- Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white, then place it in the panko crumbs; flip to coat evenly.
- Place into the hot skillet; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste. Reduce the heat to medium and cook for 7-8 minutes or until crisp and golden brown. Flip the chicken over.
- Add the other half of the olive oil into the skillet, then swirl to coat the bottom of the pan and the chicken. Cook for 7-8 minutes, or until cooked through.
- Remove the chicken from the skillet and place it on a plate with a loosely placed foil tent.
- Add 1 teaspoon of olive oil to the large skillet, then add the minced garlic. Cook, stirring constantly, for 30 seconds.
- Add the chicken broth, lemon juice, lemon zest, and capers, then season with sea salt and freshly cracked pepper to taste. Bring to a boil for a few minutes to reduce.
- Add the parsley to the sauce, then return the chicken and its juices to the large skillet.
- Reheat the chicken for a few minutes, then serve with sauce drizzled over the top. Enjoy.