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
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
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.
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.