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Lemon and Herb Chicken

Chicken thighs seasoned with lemon and herbs
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: chicken, Dinner, easy, quick
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 Tablespoons olive oil
  • 2 large chicken thighs or 4 medium
  • 2 lemons (one for cooking, one for presentation)
  • 2 Tablespoons parsley
  • 2 Tablespoon dill
  • 2 Tablespoon basil
  • 4 ounces white wine
  • 2 ounces heavy cream
  • 1 dash salt
  • 1 dash pepper
  • 1/2 cup flour

Equipment

  • 1 Cutting board
  • 1 Kitchen knife
  • 1 12 inch frypan
  • 1 spatula for fry pan
  • 1 shallow bowl
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 spoon for

Method
 

  1. Zest the lemon and set aside.
  2. Chop up the herbs and set aside.
  3. Cut the chicken thighs in half thickness wise. Set aside.
  4. Place flour in a shallow bowl and dredge chicken thighs.
  5. Heat oil in the frypan over medium high heat and sauté the dredged chicken thighs for about 5 minutes per side until golden brown.
  6. Remove sauteed chicken from the frypan, set aside.
  7. In the hot frypan add wine and heavy cream and lemon zest and juice. Bring to a boil and simmer until sauce thickens; about 2-3 minutes.
  8. In the frypan add herbs to the sauce and mix well.
  9. Reintroduce chicken and spoon sauce over chicken. Garnish with lemon slices and serve.