Chicken Piccata Thighs
The saltiness of the capers in this dish, along with the light flavor of the sauce, make this dish one to devour. This can be made lighter by using chicken breasts, but I wanted to have some of the delicious grass-fed, locally raised chicken thighs from Backyard Produce
. This is a great pasta dish for the summer because it’s so light and savory.
3 tablespoons of olive oil
1 pound chicken thighs, skin and bones removed
(note: if your thighs are different sizes, pound chicken to have equal thickness)
Salt and Pepper
Flour, for dredging
4 tablespoons unsalted butter
1/3 cup capers, rinsed or soaked well with changing the water
2 cups low sodium chicken broth
1/3 cup lemon juice
1/3 cup fresh parsley
Season chicken with salt and pepper. Dredge chicken in flour.
In a large skillet, melt two tablespoons of butter and three tablespoons olive oil over medium heat. When starting to sizzle, add chicken and cook for 2-4 minutes. When chicken is browned, turn over and repeat. Remove and place on paper towel on a plate.
In the same saucepan, add lemon juice, stock, and capers. (note: rinsing these guys are really important. The salinity is much easier to control in your dish.)
Bring pot to a boil, scraping up bottom of the pan.
Add 2 tablespoons of butter and melt. Return chicken to the pan and simmer for 5 minutes (until chicken is cooked through. Add Parsley.
While chicken is cooking, cook pasta according to the package. (I used whole wheat linguine.)
Add pasta to the sauce pan, serve with chicken on top (and extra caper sauce.)