Sep 122018

Chicken’s Piccata

Chicken’s Piccata


8 chicken tights, skinless and boneless
Salt and Pepper
2 Tbsp. unsalted butter
1/2 cup dry white wine
1 tsp. minced garlic
¼ cup chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
Fresh lemon slices (optional)
2 Tbsp. unsalted butter
Chopped fresh parsley


Season the chicken tights with salt and pepper. In a skillet add the butter and heat over medium-high.

Sauté the chicken tights for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, 5 go 6 minutes.

Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.

Garnish with chopped fresh parsley and serve.