recipe
INGREDIENTS
* Chicken thighs (boneless and skinless) 500g
* Black pepper (freshly ground) to taste
* All-purpose flour 5 ½ tbsp.
* Canola oil 1 tbsp.
* Butter (unsalted) 1 tbsp.
* Chicken stock 1 ¼ cups
* Lemon juice (freshly squeezed) 3 tbsp.
* Heavy cream 2 tbsp.
* Parsley leaves (freshly chopped) 2 tbsp.
* Capers (drained) ¼ cup
* Salt to taste
DIRECTIONS
* Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
* Heat canola oil and butter in a medium skillet over medium heat.
* Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 80 degrees Celsius, about 4-5 minutes per side. Set aside. Reduce heat to medium low.
* Whisk in remaining 1 ½ tablespoons flour until lightly browned, about 1 minute.
* Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.