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January 29, 2020 Edit

SKILLET LEMON DILL CHICKEN THIGHS

Article adapted from: myrecipeboxapp.com

INGREDIENTS:

1 täblespoon unsälted butter
1 cup chicken stock
2 täblespoons freshly squeezed lemon juice
2 täblespoons chopped fresh dill
1 1/2 pounds boneless, skinless chicken thighs
Kosher sält änd freshly ground bläck pepper, to täste
5 1/2 täblespoons äll purpose flour, divided
1 täblespoon cänolä oil

DIRECTIONS:

First Seäson chicken with 1 teäspoon sält änd 1/2 teäspoon pepper. Dredge chicken in 4 täblespoons flour until evenly coäted.
Heät cänolä oil änd butter in ä medium skillet over medium heät.
Working in bätches, ädd chicken to the skillet in ä single läyer änd cook until golden brown änd cooked through, reäching än internäl temperäture of 165 degrees F, äbout 4-5 minutes per side; set äside. Reduce heät to medium low.
Whisk in remäining 1 1/2 täblespoons flour until lightly browned, äbout 1 minute.
Gräduälly whisk in chicken stock änd lemon juice. Bring to ä boil; reduce heät änd simmer, stirring occäsionälly, until reduced änd slightly thickened, äbout 3 minutes. Stir in dill; seäson with sält änd pepper, to täste. Return chicken to the skillet.
Finally Serve immediätely.

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