1. Season the chicken thighs with salt and pepper. In a skillet, add the butter and heat over medium-high.
2. Sauté the chicken thighs for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, for 5 to 6 minutes.
3. Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4. Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.
Recipe courtesy from Giada De Laurentiis of Food Network Total Time: 1 hr Prep: 20 min Cook: 40 min Yield:6 servings Level:Easy Ingredients 4 skinless chicken breast halves, with ribs 2 skinless Elgin Free Range chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 […]
YOU WILL NEED: 8 Elgin Free Range Chickens chicken thighs 1 1/2 cup Brown basmati rice olive oil 1 cup chopped yellow onion 3 1/4 cup water 1 1/4 tsp salt salt and ground black pepper to taste 8 sprig fresh thyme or 2 teaspoons dried thyme leaves 120g extra sharp cheddar (grated (about 1 cup)) […]
YOU WILL NEED: 2-3 Elgin Free Range Chickens skinless chicken breasts 2 cup pretzels (crushed) 1 tbsp rice vinegar 2 tbsp dijon mustard 1 tbsp honey 1/4 cup canola oil garlic powder (salt and pepper) PREPARATION: Preheat oven to 200 degrees. Place the pretzels in a plastic ziploc bag and crush them with a […]