Chicken Thigh Piccata With Broccoli Rabe

Ingredients

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

Preparation

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.