Chicken Piccata

Just as good if you substitute pork or veal.

Ingredients
3/4 cup all purpose flour, plus 2 tablespoons, divided
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6-8 boneless, skinless chicken thighs
1 1/2 tablespoons vegetable oil
3 tablespoons butter
1 cup dry white wine
1 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons)
2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish
3 tablespoons water

In a plate combine 3/4 cup of the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the chicken thighs in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken until golden brown on both sides, about 2 minutes per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes. Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. Combine the remaining 2 tablespoons of flour with the 3 tablespoons of water in a small bowl, whisk together, and use as a thickening agent if the sauce needs to thicker. Then return the chicken to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.