Piccata de hauts de cuisse de poulet

Ingrédients

• 6 4-ounce boneless skinless chicken thighs
• Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup all-purpose flour (for dredging)
• 4 tablespoons olive oil (divided)
• 4 tablespoons butter (divided)
• 1/2 cup chicken broth (or chicken stock)
• 1/4 cup white wine
• 1 large lemon (juiced, ~3 tablespoons)
• 1/4 cup capers (drained and rinsed)
• 1/4 cup chopped fresh flat-leaf parsley
• thin slices of fresh lemon (for garnish, optional)

Préparation

1. 1

   Place chicken thighs between layers of plastic wrap or inside a plastic zip-top bag (or layers of plastic wrap) on a work surface and pound with meat mallet or rolling pin to 1/4-inch thickness. Season both sides with salt and pepper.

2. 2

   Place flour in a shallow bowl. Dredge each pounded chicken thigh in flour, shaking off any excess flour and transfer to clean plate. (Discard remaining flour.)

3. 3

   Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until hot. Add 3 chicken thighs in a single layer and cook until crisp and golden brown, about 4-5 minutes; flip and cook 4-5 minutes more, or until browned and just cooked through. Transfer to serving platter and tent with foil. Repeat with remaining chicken thighs.

4. 4

   Add chicken broth, wine, lemon juice, and capers to same skillet and bring to boil. Cook and stir, scraping up any browned bits, until sauce has thickened, about 3 minutes. Remove from heat, add remaining 2 tablespoons butter and stir to melt; spoon sauce over chicken thighs. Garnish with parsley and lemon slices if using and serve.