# Creamy Chicken Picatta

Cuisine: vietnamese · Time: 30 minutes · Servings: 4

## Ingredients

- 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)

## Steps

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a medium skillet over medium heat.
3. 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.
4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
5. 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.
6. Serve immediately.

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Source: bepxua — https://bepxua.vn/the-easiest-chicken-picatta-ever/
Page: https://findfood.fun/en/recipes/5311
Language: vi (requested translation unavailable)