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: 40 min Prep: 15 min Cook: 25 min Yield:4 servings Level:Easy Ingredients 2 skinless and boneless Elgin Free Range Chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter […]
Recipe courtesy of Food Network Kitchens Total Time: 35 min Prep: 15 min Cook: 20 min Yield:4 servings Level:Easy Ingredients 3 tablespoon extra-virgin olive oil, plus oil for brushing 1 cup dried apricots 1/2 cup orange juice 2 tablespoons fresh lemon juice (about 1 lemon) 1 tablespoon red wine vinegar 1 teaspoon dried oregano […]