Michael Symon’s Chicken Picatta
This creamy sauce is heightened by the saltiness of the capers and the sweetness of the raisins.
• 3 tablespoons Olive Oil
• 6 Boneless Skin-On Chicken Thighs (pounded thin)
• Salt and Pepper to taste
• 1 cup Flour (for dredging)
• 2 tablespoons Butter ( I used olive oil)
• 1/4 cup Slivered Almonds
• 1 tablespoons drained Capers
• 3 tablespoons Caper Berries (halved)( Left this out)
• 1/2 cup Golden Raisins
• 1/2 cup White Wine
• 1 Orange (juice and zest)( didn’t use zest Mike doesn’t like it)
• 1/4 cup chopped Parsley
3 tablespoons Olive Oil
6 Boneless Skin-On Chicken Thighs (pounded thin)
Salt and Pepper to taste
1 cup Flour (for dredging)
Heat a large skillet over medium-high heat and add olive oil. Season the chicken in salt and pepper and dredge in flour. Add the chicken to the pan in batches and cook for 2 to 3 minutes per side or until cooked through. Remove the chicken from the pan and set aside.
2 tablespoons Butter
1/4 cup Slivered Almonds
1 tablespoons drained Capers
3 tablespoons Caper Berries (halved)
1/2 cup Golden Raisins
1/2 cup White Wine
Add 1 tablespoon of the butter and the almonds and toast. Add the capers and caperberries and cook for another minute. Add the raisins and the white wine and reduce by half.
1 Orange (juice and zest)
1/4 cup chopped Parsley
Add the chicken back to the pan and add the orange juice and zest, parsley, and remaining butter. Season with salt and pepper to taste and plate
We loved this 🙂 enjoy!