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Giangi’s Chicken Piccata

Recipe found on : www.foodista.com

YOU WILL NEED:

  • 8 Elgin Free Range Chickens chicken thighs
  • Salt and Pepper
  • 2 Tbsp. unsalted butter
  • 1/2 cup dry white wine
  • 1 tsp. minced garlic
  • ¼ cup chicken broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. capers, drained
  • Fresh lemon slices (optional)
  • 2 Tbsp. unsalted butter
  • Chopped fresh parsley

PREPARATION: 

1. Season the chicken thighs with salt and pepper. In a skillet, add the butter and heat over medium-high.
2. Sauté the chicken thighs for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, for 5 to 6 minutes.
3. Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4. Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.
5.Garnish with chopped fresh parsley and serve.

 

 

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