Prep

• Drain 1/4 cup of capers
• Slice 1/2 lemon thinly
• Measure out chicken stock

Recipe

• Prep the pasta: Boil a pot or pan of water and cook pasta to serve the piccata on.
• Season the chicken: Season chicken with salt and pepper. Put 4 tbsp of flour in a bowl and dredge all the chicken in flour, making sure to cover all surfaces of the chicken.
• Heat the oil: Turn a skillet to medium heat and heat up the oil, when it is shimmering, add the butter
• Fry the chicken: Working in batches if needed (I can fit 3 thighs in my skillet comfortably), add the chicken to the skillet in a single layer and cook until golden brown and cooked through. The internal temperature should be 163 deg F, then set aside on a plate or drying rack. This will take approximately 4-5 minutes per side.
• Whisk in flour: Reduce heat to medium low, then whisk in remaining 1 1/2 tbsp of flour into the remaining fat and oil until lightly brown, about 1 min.
• Make sauce: Gradually whisk in chicken stock, wine, and lemon juice. Bring the mixture to a boil, reduce the heat to a simmer, stirring occasionally. When slightly thickened, stir in the dairy or oat milk, parsley, and capers. Season with salt and pepper to taste, then return the chicken to the pan.
• Serve: Serve by starting with a layer of pasta, then chicken, then sauce, with extra parsley on top if desired. If desired, top with thin lemon slices.