Chicken Thighs Piccata
Total Time 50 minutes
Prep Time 20 minutes
2 lb boneless, skinless chicken thighs
½ tsp salt
½ tsp pepper
1 large lemon
¼ cup olive oil
1 onion, diced
6 cloves garlic, minced
1¾ cups less sodium chicken broth
½ cup white wine
¼ cup capers, drained
¼ cup chopped fresh parsley
2 Tbsp butter
Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate 1 tsp zest and squeeze 3 Tbsp juice from lemon; set aside.
Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 3 minutes per side or until browned. Transfer to a large rimmed baking sheet.
Bake chicken 10 to 15 minutes or until done.
Meanwhile, add onion and garlic to same skillet; cook over medium heat 5 minutes. Add broth and wine, scraping skillet to loosen browned bits.
Add lemon zest, lemon juice, and capers. Increase heat to medium-high. Simmer 8 to 10 minutes or until reduced to 1 cup. Remove from heat, and stir in parsley and butter. Serve sauce over chicken.