Chicken Piccata

Ingredients

• Exrta Virgin Olive Oil

  Bertolli

  1 tbsp or 100g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  2 thigh, bone removed or 188g

• Butter

  Salted

  2 tbsp or 28g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cooking Wine, White, Dry

  White, Dry, Conchita

  4 tbsp or 58g

• Lemon juice

  Raw

  1 tbsp or 15g

• Capers

  Canned

  2 tbsp, drained or 18g

Directions

1. 1). In a medium sized pan over medium heat, heat olive oil. Season chicken thighs with salt and pepper and cook until golden and no longer pink. Transfer to plate. Discard 1/2 of the chicken juice (but not all of it) from pan and reduce heat to low. 2) Add butter, minced garlic, cooking wine, lemon juice and capers to pan and bring to a simmer. Add sliced lemon and return chicken thighs to pan. Let chicken simmer in sauce for 5 minutes.