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 found in Simply Well: An Everyday, Healthy Cookbook and adapted by Sheri Wetherell and posted on www.foodista.com Chicken Club Cauliflower Crust Pizza Prep time: 30 minutes Cook time: 30 – 40 minutes Yield: 4 servings For the Crust: 1 medium head cauliflower, cut into florets 1 egg, beaten ½ cup shredded, low-fat mozzarella cheese 1 […]
Recipe courtesy of Food Network Magazine Total Time: 1 hr Prep: 20 min Cook: 40 min Yield:4 servings Level:Easy Ingredients 12 skin-on Elgin Free Range Chicken drumsticks Kosher salt and freshly ground pepper 2 cups apple juice 1/2 cup apple cider vinegar 1/4 cup low-sodium soy sauce 2 teaspoons honey Grated zest of 1 […]