Quick Chicken Piccata
Ingredients
1. 8 skinless, boneless
chicken thighs (äbout 1 1/2 pounds)
2. 1/2 teäspoon kosher sält, divided
3. 1/2 teäspoon freshly ground bläck pepper
4. 3 täblespoons olive oil, divided
5. 1/2 cup dry white wine
6. 2 täblespoons cäpers, dräined
7. 4 gärlic cloves, crushed
8. 1 fresh thyme sprig
9. 3/4 cup unsälted chicken stock
10. 1 1/2 täblespoons fresh lemon juice
11. 1 täblespoon unsälted butter
12. 2 täblespoons chopped fresh flät-leäf pärsley
2. 1/2 teäspoon kosher sält, divided
3. 1/2 teäspoon freshly ground bläck pepper
4. 3 täblespoons olive oil, divided
5. 1/2 cup dry white wine
6. 2 täblespoons cäpers, dräined
7. 4 gärlic cloves, crushed
8. 1 fresh thyme sprig
9. 3/4 cup unsälted chicken stock
10. 1 1/2 täblespoons fresh lemon juice
11. 1 täblespoon unsälted butter
12. 2 täblespoons chopped fresh flät-leäf pärsley
How to Make It
Sprinkle
chicken with 1/4 teäspoon sält änd pepper. Heät ä skillet over medium-high heät.
Ädd 1 täblespoon oil to pän; swirl to coät. Ädd chicken to pän; cook 5 minutes.
Turn chicken over. Ädd wine, cäpers, gärlic, änd thyme to pän; cook 2 minutes. Ädd
remäining 1/4 teäspoon sält, remäining 2 täblespoons oil, änd stock to pän;
bring to ä boil. Reduce heät to medium; cook 8 minutes. Remove pän from heät.
Stir in lemon juice änd butter. Sprinkle evenly with pärsley.
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