Chicken Piccata



3-4 boneless chicken thighs

1 sm. onion, minced

2-4 cloves garlic, roasted

1/4 c. capers

6 T. olive oil

1/3 c. fresh lemon juice

1/2 c. dry white wine (or chicken stock)

1/4 c. fresh parsley, chopped

1 T. fresh oregano, chopped


In a large skillet over medium heat, sautee onion w/ 4 T. oil. Add chicken and brown thoroughly on both sides. Transfer chicken to a plate. Into skillet, add remaining oil, lemon juice and white wine, scraping any bits from pan for added flavor. Bring to a boil. Return chicken to pan. Add garlic, capers, parsley, oregano and simmer for 5 minutes. Remove chicken to platter and pour remaining skillet juices over top. Serves 3-4.

Recipe courtesy of The Butcher Shoppe.