If you’re ever in a chicken rut(sick of and bored with), please try this recipe.  It’s fast, easy, and super delicious!  It is equally delicious made with boneless, skinless chicken thighs or chicken breast.

Recipe & directions on next page…

Flatten chicken between plastic wrap or in a Ziploc bag

Mix breading…Panko, bread crumbs, flour, Italian seasoning, & grated Parmesan

Dredge dampened chicken in breading…

Brown chicken on both sides…even the small pieces that separated from the thighs when flattened 🙂

Start sauce…olive oil, butter, garlic, corn starch…add lemon juice, chicken stock, capers, salt & pepper

Pan Sauteed Chicken with Lemon, Garlic & Capers
Serves 4-6

1 1/2 pounds boneless, skinless chicken thighs, about 6
1 tablespoon of cold water
1/2 cup Panko Crumbs
1/2 cup bread crumbs
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
3 cloves garlic, ( 2 smashed & 1 finely chopped)
3 tablespoons extra virgin olive oil, divided
3 tablespoons unsalted butter, divided
2 teaspoons corn starch
2 tablespoons lemon juice
1 1/2 cups chicken stock
1 tablespoons capers
2 cups cooked angel’s hair pasta

Place chicken in a single layer between two pieces of plastic wrap or place in a sealed ziploc bag(remove excess air) and pound to 1/4 inch thickness.  Transfer chicken to a shallow dish and dampen with 1 tablespoon of water.  Season the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.  In another shallow dish combine Panko crumbs, bread crumbs, flour, Parmesan cheese, Italian seasoning, remaining 1/4 teaspoon of salt and pepper.  Dredge chicken in crumb mixture and set aside.  In a heavy skillet, on medium/high, heat 2 tablespoons olive oil, 2 tablespoons of butter and 2 smashed garlic cloves until garlic sizzles.  Add coated chicken pieces to skillet and brown for 2 minutes per side.  You might have to do this in two batches.  Transfer chicken to a plate and discard browned garlic.  Add remaining butter, olive oil, and garlic to the skillet.  When oil and butter begin to foam, add corn starch and stir to melt.  Add chicken stock, lemon juice, and capers and cook on low heat until sauce begins to thicken.  Add browned chicken to skillet, cover and simmer for 5 minutes.  Serve over angel’s hair pasta.