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Chicken Thighs Piccata Style

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Ingredients
  Chicken thighs 4 , skinned
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg white 1 Large, lightly beaten
  Water 1 Teaspoon
  Italian seasoned breadcrumbs 1⁄2 Cup (8 tbs)
  Olive oil 2 Teaspoon
  Fat free less sodium chicken broth 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh parsley 2 Tablespoon
  Capers 1 Tablespoon, drained
Directions

1. Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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