Creamy Chicken Picatta

Nguyên liệu

• 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)

Cách làm

1. 1

   Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

2. 2

   Heat canola oil and butter in a medium skillet over medium heat.

3. 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. 4

   Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

5. 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. 6

   Serve immediately.