Chicken Piccata with Sungolds, Chilies and Wilted Basil

SERVES: 4

Turns out chicken thighs, (not breasts!!) are where it's at when it comes to Chicken Piccata. When you’re working with a protein this thin, there's a high risk of overcooking it, and chicken thighs being fattier help prevent such a tragedy. You could also use veal or pork cutlets in place of chicken, if that’s more your vibe. Do you!!

Active Time: 45 Mins

Total Time: 45 mins

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Produce

  • 1 pint Sungold or cherry tomatoes
  • 8 garlic cloves
  • 1 shallot
  • 1 fresno chili or jalapeno
  • 2 large handfuls basil leaves
  • 1 lemon

Pantry

  • 1 tablespoon capers in brine, drained
  • Kosher salt, freshly ground black pepper
  • 1 cup all purpose flour
  • 3 tablespoons olive oil
  • ⅓ cup dry white wine

Dairy

  • 4 tablespoons unsalted butter

Meat

  • 4 boneless skinless chicken thighs

1. Do some prep:

  • Cut 1 pint of Sungold tomatoes in half.

     

  • Thinly slice 8 garlic cloves

     

  • Thinly slice 1 shallot

     

  • Thinly slice 1 Fresno chili or jalapeno.

     

  • Coarsely chop 1 tablespoon capers. Set all these ingredients aside, somewhere near the stove--this dish comes together quickly so you’ll want it within easy access.

2. Pound and dredge the chicken:

  • Working 1 at a time, place a boneless skinless chicken thigh between two pieces of parchment. Use a bottle of wine, rolling pin, or something else that’s heavy and round to pound the chicken out until about ½” thick all around.

     

  • Season the chicken thighs all over with salt and pepper.

     

  • Place 1 cup flour in a shallow bowl. Dredge each chicken thigh in the flour and transfer to a plate. Bring the plate over to the stove.

3. Cook:

  • Heat 2 tablespoon olive oil in a large cast iron skillet until very hot. Working two at a time, cook the chicken thighs until deeply golden brown underneath, 3-4 minutes. Flip the thighs, and cook 30 seconds longer on the second side. Transfer cooked chicken to a plate and repeat with remaining thighs.

     

  • Once all thighs are cooked, reduce the heat low, add 1 tablespoon butter, the sliced garlic, chilies, shallot and capers. Cook, stirring and shaking the pan constantly until the garlic juuuuuust begins to turn golden at the edges but no longer, 1-2 minutes.

     

  • Add ⅓ cup wine to the skillet, and cook, stirring until the wine has mostly evaporated but not so much so that the skillet is dry.

     

  • Stir in ½ cup water, 3 tablespoons of butter, half of the sliced tomatoes, 2 big handfuls of basil, and a big pinch of salt, and increase the heat to medium/high to bring the liquid to a simmer. Simmer, shaking the pan occasionally until the sauce reduces and has thickened slightly, 5-8 minutes.

     

  • Return the chicken thighs to the skillet along with the remaining cherry tomatoes and cook 30 seconds more just to heat through. Remove from heat

4. Serve:

  • Stir the juice of one lemon into the skillet. Taste the sauce and add more salt, pepper, or lemon as needed until it tastes really vibrant and undeniably delicious. Serve right out of the skillet.

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