2-3 boneless, skinless chicken thighs
Flour, for dredging (I use brown rice flour)
2 tablespoons unsalted butter, divided
2-3 tablespoons olive oil
3 T. fresh lemon juice
1/2 cup chicken stock
2 T. brined capers, rinsed
Fresh parsley or tarragon, chopped, for garnish
Season the chicken with salt and pepper. Dredge
chicken in flour and shake off excess.
In a large skillet over medium high heat, melt
butter and oil. When butter and oil start to sizzle, add chicken and cook for
about 3 minutes. When chicken is browned, flip and cook other side for 3
minutes. Remove and transfer to a heated flat bowl.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for
extra flavor. Return the chicken to the pan and simmer for 5 minutes. Remove
chicken to the bowl. Add remaining butter to sauce and whisk vigorously. Pour
sauce over chicken and garnish with parsley.
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