25 minutes
A classic Italian dish where chicken is coated in flour, pan-fried, and served with a sauce made from lemon juice, white wine, and capers.
White Wine (Sauvignon Blanc)
0.25 fluid ounces
0.25 fluid ounces
tablespoons
Lemon Slices, wafer-thin
slices
Kosher Salt, divided
teaspoons
teaspoons
cups
Unsalted Butter, divided
tablespoons
Olive Oil, divided
tablespoons
White Button Mushrooms, sliced thin
0 oz
Capers, drained
tablespoons
Fresh Flat-Leaf Parsley, chopped
tablespoons
1. Prepare Braising Liquid
Mix together the white wine, chicken broth, and lemon juice in a measuring cup to form the braising liquid.
2. Season and Flour Chicken
Season the chicken thighs with 1 teaspoon of kosher salt and freshly ground black pepper. Coat each thigh in all-purpose flour and pound them to a uniform ¼ inch thickness.
3. Cook Chicken
In a preheated pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Cook the floured chicken thighs for about 90 seconds on each side until golden and then set aside. Repeat with the remaining chicken thighs, adding another tablespoon of butter and oil to the pan.
4. Sauté Mushrooms and Capers
Sauté the sliced mushrooms with the remaining 1 teaspoon of salt for about 2 minutes, then add the capers and continue cooking for an additional minute.
5. Braise Chicken
Return the chicken to the pan, arrange with the mushrooms, capers, and lemon slices, and pour in the wine mixture. Cover and braise for 5 to 7 minutes.
6. Finish Sauce and Serve
Remove the chicken from the pan, increase the heat slightly to reduce the sauce, stirring in the remaining tablespoon of butter and chopped parsley. After about 30 seconds, serve the chicken with the sauce, garnished with the mushrooms and capers.
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