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Chicken-Thigh Piccata with Broccoli Rabe
Ingredients
  • 4 boneless, skinless chicken thighs, pounded ¼ 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 ¼ cups low-sodium chicken broth, divided
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 bunch broccoli rabe (1 pound), trimmed
  • Toasted rustic bread, for serving
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