Ingredients
C hicken Piccata
1 Tbsp. extra-virgin olive oil 4 bone in, skin on chicken thighs Kosher salt Freshly ground black pepper 2 Tbsp. butter 3 cloves garlic, minced ¼ cup dry white wine Juice of 1 lemon 2 Tbsp. capers
1 lemon, sliced Freshly chopped parsley, for garnish
Directions 1. In the Universal 4.2 Qt. Stockpot over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. 2. Discard half the chicken juice from skillet and reduce heat to low. 3. To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. 4. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.
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