Chicken Picatta (with chickpea flour or regular flour works too!) Ingredients
4 tsp extra-virgin olive oil
8 chicken thighs (1 pound total)
¼ tsp salt
⅓ c plus 2 tbsp chickpea flour
2 tbs garlic powder
1 c chicken broth
¼ c fresh lemon juice
1/4 c capers, rinsed
¼ c green olives, pitted and halved
½ c coarsely chopped flat-leaf parsley
1. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Sprinkle the chicken with the salt, then dredge it in the ⅓ cup chickpea flour garlic powder mixture, shaking off the excess. Cook half the chicken until golden brown and cooked through, about 1 minute per side. Transfer to a platter. Repeat with the remaining chicken and oil.
2. In a small bowl, stir 2 tablespoons broth into the remaining 2 tablespoons chickpea flour to make a smooth paste. Then stir in the remaining broth. Add the broth mixture to the skillet and bring to a boil. Cook until thickened, about 45 seconds. Off the heat, stir in the lemon juice, capers, olives, and parsley. Spoon the sauce over the chicken and serve.
How to fry sage:
* 1 bunch fresh sage * 1⁄4 cup olive oil
* Coarse salt
1. Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
2. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.