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Skillet Chicken Piccata

Skillet Chicken Piccata

This one-pan lemony chicken is a total winner.

Best served with Starborough Sauvignon Blanc.







  • 1 tbsp. extra-virgin olive oil

  • 4 bone-in skin-on chicken thighs

  • kosher salt

  • Freshly ground black pepper

  • 3 cloves garlic, minced

  • 2 tbsp. butter

  • 1/4 c. dry white wine

  • Juice of 1 lemon

  • 2 tbsp. capers

  • 1 lemon, sliced

  • Chopped fresh parsley, for garnish


  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.

  2. To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.



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Wednesday, 22 November 2017

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