Season chicken thighs with salt and pepper. On a second plate, season 1 cup of flour with salt, pepper, and cayenne.
Dredge chicken in seasoned flour
Heat olive oil in large skillet over medium high heat. Working in batches (it's important not to crowd the pan!), cook chicken on first side for about 5 minutes.
Flip chicken and cook another 5 minutes or until chicken is golden brown and the internal temperature has reached 165 degrees.
Repeat steps with remaining chicken
Remove chicken from pan and add butter, wine, chicken broth, lemon juice, parsley and capers. Reduce to low heat. Cook stirring often until reduced, about 3-4 minutes.
Spoon sauce over chicken thighs and enjoy!
Ingredients
Directions
Season chicken thighs with salt and pepper. On a second plate, season 1 cup of flour with salt, pepper, and cayenne.
Dredge chicken in seasoned flour
Heat olive oil in large skillet over medium high heat. Working in batches (it's important not to crowd the pan!), cook chicken on first side for about 5 minutes.
Flip chicken and cook another 5 minutes or until chicken is golden brown and the internal temperature has reached 165 degrees.
Repeat steps with remaining chicken
Remove chicken from pan and add butter, wine, chicken broth, lemon juice, parsley and capers. Reduce to low heat. Cook stirring often until reduced, about 3-4 minutes.
Spoon sauce over chicken thighs and enjoy!