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 tablespoons unsalted butter
- 2 cloves garlic, crushed
- 1 bunch broccoli rabe (1 pound), trimmed
- Toasted rustic bread, for serving
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