Chicken Rossetti | Chicken Thighs in a Lemon, Caper, White Wine Cream Sauce

A Riff On Chicken Picatta, It’s Named After Friends for Whom it Was Created.

INGREDIENTS:

4 – 5 boneless, skinless chicken thighs patted dry and room temperature

½ large shallot sliced thin

2 cloves garlic, thinly sliced

1 lemon quartered to squeeze in juice or simply juice the lemon

1 small lemon cut into thin slices

¼ C capers, drained

¼ C heavy cream

6-7 ounces dry white wine

2 T mild olive oil

4 T unsalted butter, divided

1 teaspoon kosher salt + ½ t black pepper

Handful of chopped fresh parsley to garnish

METHOD:

• Prep all ingredients and have ready to cook.
• Bring a large sauté pan to high heat and add 2 T of the butter and oil. Add the shallots and cook until starting to caramelize. Remove and set aside. In same pan add the chicken thighs. Sear on each side about 3 – 4 minutes. No need to cook all the way through. Remove and set aside.
• Bring the pan temperature down to medium/medium high and add back in the shallots. And the garlic. Stir to get the garlic fragrant. Now add the white wine, lemon juice, capers, and remaining butter and let it simmer and reduce for about 3-4 minutes.
• Return the chicken to the pan, lower heat and let chicken thighs braise slightly for about another 3-4 minutes, or until done. Do not overcook or let the pan get too hot. Next, lower heat and add the cream. Stir to heat through, letting it bubble for just 30 seconds. Add lemon slices and garnish with parsley.
• Serve with mashed potatoes and your choice of vegetable.