- 4 boneless skinless chicken thighs
- 1 tablespoon flour, plus more for dredging
- 3 tablespoons olive oil
- 2 tablespoons capers (drained)
- 3/4 cups chicken broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons butter
- Salt and Pepper to taste
- Season chicken with salt and pepper. Dredge in flour, tapping off excess
- Heat a skillet over high. Add olive oil. Add chicken and cook until cooked through (approximately 4-5 minutes each side). Transfer chicken to a plate
- Add flour to skillet and cook for about 30 seconds. Add capers and chicken broth. Once it boils, add lemon juice and butter.
- Once the butter melts, return chicken to skillet, coat in sauce and simmered until thickened.
- Serve with white rice or vegetables
Recetas de Merci 
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