Pan fried chicken with a fresh, lemony sauce. Ready in 10 minutes, this makes a perfect summers evening dinner.
Cook Time10 minutesmins
Course: Dinner
Cuisine: Clean Eating
Keyword: Chicken Piccata
Servings: 6people
Author: Stephanie
Ingredients
6Medium Chicken thighs Filleted, the thickness should be no more than ½ inch
3LemonsJuiced
2tbspOlive oil
1CupWhite wine You can use chicken stock if you prefer
4TbspButter
Salt and pepper To season
Capers Optional
Instructions
Heat the olive oil over a medium heat
Add the chicken thighs in batches so they cook touching the pan and are not over lapping
Cook the chicken for 2-3 minutes on each side, until cooked through. Leave the chicken in one place while cooking so you get crispy edges
When the chicken is cooked through, place on a serving plate and put to one side. Cook all the chicken and add to the serving plate
Add the white wine to the pan and use a wooden spoon to scrape all the chicken bits off the bottom and combine them with the wine. Simmer the wine for a few minutes until the alcohol has evaporated and started to thicken
Add the lemon juice and simmer for a couple of minutes
Take the pan off the heat and add the butter. Combine it all until it's mixed well
Add the capers at this point if you're using them and mix with the sauce
Pour the sauce over the chicken and serve immediately