COOK WITH ME // Chicken Thighs Piccata

Printable Recipe: https://docs.google.com/document/d/1f6A00dTRNLdtdZGjgP6pfog8g7-NItQuiaVKVIgvtVA/edit?usp=sharing

Chicken Thighs Piccata

1 lb boneless, skinless chicken thighs
¼ tsp kosher salt
¼ tsp pepper
1 lemon
2 Tbsp olive oil
½ onion, diced
3 cloves garlic, minced
7 oz chicken broth
¼ cup white wine
2 Tbsp capers, drained
1 Tbsp butter
2 Tbsp chopped fresh parsley

Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Grate ½ tsp zest and squeeze
1½ Tbsp juice from lemon; set aside. Cook chicken in hot oil in a large skillet over medium high heat 3 minutes per side or until browned. Transfer to a rimmed baking sheet. Bake chicken 10 to 15 minutes or until thighs are done. Meanwhile, add onion and garlic to same skillet; cook over medium heat 5 minutes. Add broth and wine, scraping skillet to loosen browned bits. Add lemon zest, lemon juice, capers, and butter. Increase heat to medium high. Simmer 6 to 8 minutes or until reduced to ½ cup. Stir in parsley; serve sauce over chicken.

Parmesan-Roasted Asparagus

1 lb asparagus, trimmed
1 Tbsp olive oil
¼ tsp pepper
⅛ tsp salt
¼ cup freshly grated Parmesan cheese

Preheat oven to 400°F. Toss asparagus with oil, pepper, and salt on a greased rimmed baking sheet; spread in a single layer. Bake 10 minutes or until crisp-tender. Sprinkle with cheese.

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