Generally speaking, chicken piccata describes an Italian dish of chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. In our keto-friendly version, we skip the flour-dredging step and pan-fry chicken thighs in butter. Molto delizioso!
- 4 chicken thighs (skinless and boneless)
- Kosher salt and pepper
- ¼ cup olive oil
- 1½ sticks butter
- ¼ cup white wine
- ¼ cup lemon juice
- ½ cup chicken stock
- ¼ cup brined capers
- ¼ cup heavy cream
- ¼ cup fresh parsley (chopped)
- Season the chicken liberally with salt and pepper.
- Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. When it starts to sizzle, add the chicken to the pan and cook each side for about 5 minutes. Remove and transfer to a plate.
- Add the white wine to the pan and let it reduce halfway. Add the lemon juice, stock, and capers to the pan. Bring to a boil and scrape any bits off of the bottom of the pan, reduce heat to a low steady simmer and return the chicken to the pan for another 5 minutes. NOTE: For thicker thighs, consider pounding to flatten for faster cooking.
- Return the chicken back to the plate with the pan still on the stove. Whisk in the heavy cream and the rest of the butter. Season with another pinch of salt and pepper and pour the sauce over the chicken. Garnish with the parsley.