Good Eats Chicken Piccata

Name: Good Eats Chicken Piccata
Prep time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 1 cup Chicken Broth (1 cup unsalted chicken broth); ½ cup White Wine (1/2 cup white wine, such as Sauvignon Blanc); 2 tbsp Lemon (2 large lemons one sliced into 1/4-inch thick slices, the other squeezed to make 3 tablespoons juice); 6 pieces Chicken Thigh (6 (4- to 5-ounce) boneless, skinless chicken thighs); 1 tbsp Kosher Salt (1 tablespoon kosher salt, divided); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper); 1 tsp All-Purpose Flour (1 cup + 1 teaspoon all-purpose flour, divided); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, cut into tablespoon-sized pats); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 8 oz White Button Mushrooms (8 ounces white button mushrooms, thinly sliced); 3 tbsp Capers (3 tablespoons capers, drained but not rinsed); 2 tbsp Flat-Leaf Parsley (2 tablespoons chopped fresh flat-leaf parsley)

Pounded chicken thighs are floured, pan-fried in butter and olive oil, then braised with mushrooms, capers, and a white wine-lemon broth to create a glossy pan sauce.

60 minItalian

Servings6

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Ingredients

For 6 servings

Chicken Broth1 cup · 1 cup unsalted chicken broth
White Wine½ cup · 1/2 cup white wine, such as Sauvignon Blanc
Lemon2 tbsp · 2 large lemons one sliced into 1/4-inch thick slices, the other squeezed to make 3 tablespoons juice
Chicken Thigh6 pieces · 6 (4- to 5-ounce) boneless, skinless chicken thighs
Kosher Salt1 tbsp · 1 tablespoon kosher salt, divided
Black Pepper1 tsp · 1 teaspoon freshly ground black pepper
All-Purpose Flour1 tsp · 1 cup + 1 teaspoon all-purpose flour, divided
Unsalted Butter4 tbsp · 4 tablespoons unsalted butter, cut into tablespoon-sized pats
Extra Virgin Olive Oil3 tbsp · 3 tablespoons extra-virgin olive oil
White Button Mushrooms8 oz · 8 ounces white button mushrooms, thinly sliced
Capers3 tbsp · 3 tablespoons capers, drained but not rinsed
Flat-Leaf Parsley2 tbsp · 2 tablespoons chopped fresh flat-leaf parsley

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Steps

1Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs on both sides with 2 teaspoons of the salt and all the pepper.
2Dump the flour into a gallon-size ziptop freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a countertop or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
3Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lid over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan. When the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until golden brown — 2 to 4 minutes. Flip the thighs and repeat.
4Remove the chicken from the pan to a large plate, add another tablespoon each of butter and oil, and cook another two thighs as before. Follow with the final two thighs.
5When the last pieces of chicken exit the pan, immediately add the mushrooms and the remaining teaspoon of salt. Sauté until the mushrooms start to turn golden brown, about 5 minutes.
6Stir the mushrooms out to the circumference of the pan and add the capers right to the middle, stirring until they start to brown and pop — 1 minute. Deglaze with a third of the wine-broth mixture, stirring with a wooden spoon to dissolve any browned goodness stuck to the bottom of the pan.
7Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture. Arrange the lemon slices atop the chicken, slap on the lid, reduce the heat to low and cook until the chicken is fork-tender — 5 minutes.
8Evacuate the thighs and arrange on a serving platter. Boost the heat back to high and sprinkle the remaining teaspoon of flour using a small fine mesh sieve to avoid flour clumps. Cook, whisking constantly for 2 minutes. Add the final tablespoon of butter to the sauce, and continue whisking until it begins to thicken and look glossy, about another minute. Pour the sauce over the chicken, top with the parsley, and serve.