Easy Skillet Chicken Piccata

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  2 thigh, bone removed or 188g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Butter

  Unsalted

  1 tbsp or 14g

• Garlic

  Raw

  2 cloves, minced or 6g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Capers

  Canned

  1 tbsp, drained or 9g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat olive oil in a large ovenproof skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, and cook until golden and no longer pink, about 8 minutes per side. Transfer to a plate.
3. Discard half of the chicken juices from the skillet and reduce the heat to low. Add butter, garlic, white wine, lemon juice, and capers to the skillet and bring to a simmer.
4. Add lemon slices and return the chicken thighs to the skillet. Let the chicken simmer in the sauce for 5 minutes.
5. Serve garnished with fresh chopped parsley.