Step 1

Combine the stock, wine, and lemon juice in a container. Set aside.

Step 2

Season the chicken thighs with pepper and 1 tsp of salt.

Step 3

Put the cup of flour in a gallon-size sturdy zip-top bag.

Step 4

Add one chicken thigh to the bag and toss it around to coat. Lay the bag on its side on a sturdy work surface and press most of the air out, sealing the top.

Step 5

Pound the chicken out flat in the bag with the flour. Turn it over at least once during the pounding. Aim for about 1/4″ thick.

Step 6

Remove the flattened meat from the bag and add another thigh and repeat until all the thighs are flattened.

Step 7

Heat a large skillet that has a lid over high heat. Add 1 Tbsp of the oil to the pan and temp it with a Thermapen or an IR thermometer. It should be about 375°F (191°C). Add 1 Tbsp butter to the pan.

Step 8

As the butter foam subsides, put four of the flattened thighs into the pan and cook on each side for about 1.5–2 minutes, until nicely browned.

Step 9

Remove the chicken from the pan and set it aside.

Step 10

Add another tablespoon of oil and another tablespoon of butter to the pan and cook the remaining four thighs. Remove them from the pan as well.

Step 11

Add your thinly sliced mushrooms to the hot pan and cook with the remaining teaspoon of salt until they just start to brown.

Step 12

Move the mushrooms aside and add the capers to the pan. Cook for about 1 minute, then stir together with the mushrooms.

Step 13

Put all the chicken back in the pan. It will need to overlap. Top with the lemon slices.

Step 14

Pour in the stock/wine/lemon juice mixture, turn the heat down to low, and put a tight lid on the pan.

Step 15

Cook for about 5 minutes, then start checking doneness with your Thermapen. When the chicken pieces reach at least 175°F (79°C)—or up to 195°F (91°C)—remove them to a serving platter, discarding the lemon slices.

Step 16

Add the remaining tablespoon of butter to the pan and turn the heat up to bring the sauce to a boil. Boil the sauce to thicken it, stirring, until it is saucy and clings to the back of a spoon.

Step 17

Spoon the sauce, capers, and mushrooms onto the piccata and serve. It goes great on a pile of buttery egg noodles, a mound of steamed rice, or, for full decadence, a waiting pool of risotto. It’s also amazing on its own!