CHICKEN-THIGH PICCATA WITH BROCCOLI RABE

Chicken-Thigh Piccata with Broccoli Rabe image

Provided by Sarah Carey

Time 25m

Number Of Ingredients 11

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4 boneless, skinless chicken thighs, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour, plus more for dredging
4 tablespoons extra-virgin olive oil, divided
2 tablespoons capers, drained
1 1/4 cups low-sodium chicken broth, divided
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 cloves garlic, crushed
1 bunch broccoli rabe (1 pound), trimmed
Toasted rustic bread, for serving

Steps:

Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.