First prep your fresh ingredients: Finely mince both the garlic cloves and shallot. Transfer to a small plate and set aside.
Between two pieces of plastic wrap, pound your chicken thighs with a meat tenderizer until the meat is an equal thickness. Then liberally with sea salt on both sides and a twist or two of freshly ground black pepper.
In a shallow dish, combine your flour and garlic powder, another few twists of fresh black pepper, and two pinches of salt.
Dredge your chicken in the flour mixture and set aside.
In a large skillet on medium-high heat, heat the olive oil and 2 tablespoons of butter. Once the butter is melted and looks frothy, cook your chicken cutlets for 4 minutes on each side. They should be golden brown. Transfer to a small plate and set aside.
Reduce heat to medium heat and let the pan cool down for a few minutes. Then add your shallot and garlic and cook for 5 minutes until fragrant and golden brown.
Now add in your chicken broth and lemon juice and let simmer for another few minutes.
Add the remaining ingredients: capers, sun-dried tomatoes, the remaining butter, and the heavy cream or half and half. Whisk the flour in slowly to thicken the sauce. Let simmer for two more minutes.
Finally, add the chicken back to the skillet and bathe it in the lemon garlic sauce piccata sauce.
Serve over pasta or white rice with a parsley garnish and a wedge of lemon.
Video
Notes
Let your skillet cool - After removing your cooked chicken cutlets from the skillet, it's important to let your skillet cool down for a few minutes after reducing the heat. If not, your shallot and garlic will burn immediately. And there is nothing worse than burnt garlic.Chicken stock instead of chicken broth - If you don't have chicken broth at home but you do have chicken stock, just use the chicken stock and save money.There is adifference between chicken stock and chicken broth, but not that much of a difference that you'll be able to taste it in this recipe.Half and half instead of heavy cream - Half in half has plenty of fat if you want to substitute it for the heavy cream. To be honest, I started doing this because we'll use the half and half in coffee later on, but the heavy cream will just sit and go bad in our refrigerator.Make a gluten-free version - If you're gluten-free or someone in your family is, this recipe is very easy to make a gluten-free version. Just substitute the regular flour for gluten-free flour. My go-to gluten-free flours are: