s SKILLET LEMON DILL CHICKEN THIGHS ****
s 
|
s SKILLET LEMON DILL CHICKEN THIGHS ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 12-29-21 very good, easy *** yield: 4 SERVINGS prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES A speedy dinner made in 30 min from start to finish! Served with the most heavenly lemon dill cream sauce of your life. PRINT RECIPE INGREDIENTS: SEE MORE 1 1/2 pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste 5 1/2 tablespoons all purpose flour, divided 1 tablespoon canola oil 1 tablespoon unsalted butter 1 cup chicken stock 2 tablespoons freshly squeezed lemon juice 2 tablespoons chopped fresh dill DIRECTIONS: Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated. Heat canola oil and butter in a medium skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
