RECIPE: Tonight's Dinner REC: Chicken Thigh Piccata on Pasta

[richard-in-cincy]

This was tonight's dinner. I was 30 minutes start to finish. So easy and so delicious I've been asked to write the recipe down so that it may appear on future dinner menus (before I forget it):

8 boneless skinless chicken thighs

kosher salt

Freshly ground black pepper

flour, for dredging

4 cloves garlic, minced

1/4 c. sherry

Juice of 1/2 lemon

1/2 c. chicken stock

1/4 c. capers

1/2 cup whipping cream

freshly grated parmigianno-reggiano

1/3 c. chopped basil for garnish

Cooked spaghetti

Season chicken and flour. Saute in skillet with olive oil until nicely brown on both sides. Remove from pan and set aside to keep warm.

Saute the garlic for a minute, then add the sherry, broth, lemon juice, and capers. Bring to a boil and reduce while stirring to deglaze the pan. When reduced by half, add cream, bring to a simmer and reduce slightly. Stir in 1 tbls butter off the heat to enrich the sauce.

Place drained pasta on plate. Top with chicken. Pour sauce over, sprinkle with P-R cheese and garnish with chopped fresh basil.

I served this with steamed fresh Brussels sprouts and an Arugula salad with an herb-basalmic vinaigrette.

 

[joe]

Sounds delicious! I've never heard of cream in Piccata sauce but I'm all for it.

 

[richard-in-cincy]

OK, cream sauce. LOL I was moved by the lemon and capers. Quick and Easy!

 

[joe]

Like I said, sounds delicious! I always make it with a roux, which has at least as many calories

a dollop of cream.

 

[karennoca]

Typical Chicken Piccata, although I make it with flattened chicken breasts

it is all delicious

 

[cheezz]

I always add a splash of cream - it really takes it to an amazing level of taste

 

[joe]

That is exactly what I will do next time!

 

[marilynfl]

I think this should be the state motto of a state I'd want to live in.