The Easiest Chicken Picatta Ever

This is an example of a WordPress post, you could edit this to put information about yourself so readers know where you are coming from. You can create as many posts as you like in order to share with your readers what is on your mind. This is an example of a WordPress post, you could edit this to put information about yourself so readers know where you are coming from. You can create as many posts as you like in order to share with your readers what is on your mind.

Creamy Chicken Picatta

1 1/2 lbs boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper (add to taste)
5 1/2 tbsp all-purpose flour (divided)
1 tbsp canola oil
1 tbsp unsalted butter
3 tbsp freshly squeezed lemon juice
2 tbsp heavy cream
2 tbsp chopped fresh parsley leaves
1 1/4 cups chicken stock
1/4 cup capers (drained)

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Heat canola oil and butter in a medium skillet over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately.

Recipe from https://damndelicious.net/2020/03/03/creamy-chicken-piccata/