Chicken Piccata

I just came across this searching my tried and true recipe box and realized I haven't made it in a couple of years even though it's one of my all time favorites. Needless to say, it's what's for dinner some time this week!


Okay, I know the world standard recipe for Chicken Piccata calls for breasts but I prefer the thighs! I love this with sauteed green beans and a butter lettuce salad dressed simply with oil and vinegar ;-)


  • 2 boneless, skinless chicken thighs pounded to a thinner and even thickness
  • 3 Tbsp. extra virgin olive oil
  • Flour for dredging
  • Salt and pepper
  • 1/2 cup white cooking wine
  • 1 Tbsp. nonpareil capers
  • 2 Tbsp. lemon juice
  • 1/4 cup chicken broth


Heat the oil in a skillet over medium high heat. Dredge thighs in flour, place in heated oil and lightly season with salt and pepper. Cook until lightly browned (about 2 to 3 minutes on each side). Meanwhile, stir wine, lemon juice, stock and capers together.

Once both sides are browned, pour liquid mixtures over the thighs. Cook about 2 minutes longer for liquid mixture to be heated. Serve with the skillet sauce spooned over the thighs.


By Deeli from Richland, WA

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December 11, 20090 found this helpful

Yummy. This is now in my recipe box. My 2 year old daughter loves chicken.

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