Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 to 6 Servings
The creaminess of this dish is superb! The sauce alone is more than enough for me! Give this recipe a try now and I promise you that everyone will love it! As perfect as this recipe already is, feel free to tweak it to your liking. I am sure that you can do a lot to make this recipe even better. Have a wonderful day, friends. Enjoy!
Ingredients:
1 ½ lb boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 ½ tbsp all-purpose flour, divided
1 tbsp canola oil
1 tbsp unsalted butter
1 ¼ c chicken stock
¼ c dry white wine
3 tbsp freshly squeezed lemon juice
2 tbsp heavy cream
2 tbsp chopped fresh parsley leaves
¼ c capers, drained
Directions:
Season with salt and pepper the chicken thighs.
Coat each chicken with flour. Shake off any excess.
Place a skillet on the stove and turn the heat to medium.
Add butter and canola oil, then allow them to melt and become hot.
Add the chicken thighs and sear each side for about 5 minutes or until they turn golden brown. Make sure to cook them in batches.
Remove the chicken thighs from the skillet onto a clean plate.
Turn the heat down to medium-low, then add the flour and whisk until brown.
Add the chicken stock, lemon juice, and wine. Stir until well blended.
Allow the mixture to boil, then turn the heat down to low.
Simmer the sauce for a few minutes until it becomes a little thick.
Add the capers, heavy cream, and parsley. Stir until well blended.
Put the chicken thighs back to the skillet and toss until well coated with the delicious sauce.
Add more seasonings if needed.
Serve and enjoy!
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