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Chicken Picata with Thighs
A twist on classic chicken picata using boneless, skinless chicken thighs that are pounded flat, lightly flour‑coated, browned, then braised with mushrooms, capers, lemon, white wine and a velvety butter‑lemon sauce. The result is juicy, flavorful chicken with a bright, buttery sauce perfect for a weeknight dinner.
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Critical Success Points
- • Sealing the zip‑top bag with as little air as possible to avoid explosion.
- • Using water spray to lubricate the bag during pounding.
- • Pounding the thigh evenly so it is uniformly thin.
- • Browning the thighs without overcooking them.
- • Creating a butter‑lemon emulsion at the end; keep butter cold and whisk continuously.
Safety Warnings
- • Hot oil can splatter – use a splatter guard if needed.
- • Seal the freezer bag tightly to prevent it from bursting during pounding.
- • Use a sharp knife carefully when slicing mushrooms and lemon.
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