Chicken Thighs with Capers and White Wine

Michael Symon's Chicken Picatta

  • 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
  • 1/4 cup Slivered Almonds
  • 1 tablespoons drained Capers
  • 3 tablespoons Caper Berries (halved)
  • 1/2 cup Golden Raisins
  • 1/2 cup White Wine
  • 1 Orange (juice and zest)
  • 1/4 cup chopped Parsley
step-by-step directions
step-by-step directions
  • 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.
  • 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. 
  • 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.
Similar categories: Dinner Courses & Meals Italian Cuisine

Watch how its made

Watch Video

Michael Symon's Chicken Picatta

comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.