Save this one! I make Chicken piccata almost every week we love it so much!

This recipe is super easy too and fairly quick!

Save it for a week night dinner or when cooking for guests!

Ingredients:
1.5 lbs boneless skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 1/2 Tbsp AP flour, divided
1 Tbsp olive oil
1 Tbsp unsalted butter
1 1/4 cups chicken stock
1/4 cup dry white wine
1/2 freshly squeezed lemon juice
1/2 cup heavy cream
2 Tbsp chopped fresh parsley leaves
1 jar capers, drained

Directions: Season chicken with salt and pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat olive oil and butter in a medium skillet over medium heat. Add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet. Enjoy!