Chicken Thighs Picatta

by | Jun 19, 2011 | Poultry, Recipes

Chicken thighs picatta recipe

Chicken Thighs Picatta recipe

Ingredients:

  • 4 chicken thighs, skinned
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 1 large egg white, lightly beaten
  • 1 teaspoon water
  • 1/2 cup Italian-seasoned bread crumbs
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth
  • 1/2 cup white wine or additional broth
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers, drained

Mix flour, salt, and pepper in shallow dish. Combine egg white and water in separate shallow dish. Dredge chicken in flour mixture, then egg white mixture, then bread crumbs. 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. Serves 4.