Chicken Piccata

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.