Quick Chicken Piccata

I'm all about quick and easy meals on an everyday basis. This is another Cooking Light Diet Plan recipe that fit the bill. I prepared some roasted yellow squash and zucchini with it and once again had another delicious dinner in less than an hour. The key to this recipe is to let the sauce reduce down to about half the amount. It would be really good with mashed potatoes or rice to soak up this saucy chicken.

Serves 4

8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
3 Tbsp. olive oil, divided
1/2 cup dry white wine (I used Pinot Grigio)
2 Tbsp. capers, drained
4 garlic cloves, crushed
1 fresh thyme sprig
3/4 cup chicken stock
1-1/2 Tbsp. fresh lemon juice
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh, flat-left parsley

1. Sprinkle chicken with 1/2 tsp. salt and pepper.

2. Heat a skillet over medium-high heat. Add 1 Tbsp. oil to pan; swirl to coat.

3. Add chicken to pan; cook 2 minutes.

4. Add remaining 1/4 tsp. salt, remaining 2 Tbsp. oil, wine, capers, garlic, thyme, and chicken stock to pan; bring to a boil.

5. Reduce heat to medium; cook until liquid is reduced to about half the amount.

6. Remove from heat. Stir in lemon juice and butter. Sprinkle evenly with parsley.

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