A simple Chicken Piccata recipe inspired by Alton Brown, highlighting the flavors without garlic or Parmesan. The dish includes sautéed chicken thighs, a lemony broth, capers, and fresh parsley, making it a delightful meal.
1: Zest and juice your lemon. Chop up the parsley.
2: Season the thighs with salt and pepper. Dredge in flour (optional).
3: Heat a heavy sauté pan on medium-high heat and add olive oil to the pan to melt.
4: Place 3 of the 6 thighs into the pan and sauté for 4 minutes per side.
5: Combine the broth, wine, and lemon zest/juice in a bowl and set aside.
6: Remove the first batch of chicken from the pan and cook the last 3 thighs the same way. Remove from the pan.
7: Deglaze with the wine-broth mixture, stir to remove any fond (browned bits) from the pan. Add the capers.
8: Return the chicken to the pan, reduce the heat to medium and cook until the chicken is fork-tender — about 5 minutes.
9: Remove the thighs. Add the remaining 3 Tbsp of butter to the pan a little bit at a time, stirring constantly to emulsify the sauce.
10: Pour over the chicken, top with the parsley and serve.
