Lemon Caper Chicken
8 chicken thighs
1/4 cup flour
1 tsp pepper
1 tsp salt
1 cup chicken broth
1 small to medium onion sliced
2 tablespoons lemon juice
1 1/2 tablespoons capers drained
1. mix salt and pepper into the flour. Sprinkle over chicken thighs, or dredge and shake off excess.
2. Spray a nonstick 12 inch skillet with cooking spray and heat over medium high heat. When hot enough add chicken thighs skin side down. Cook until brown, about 6 minutes, then turn over. Cook another 4-6 minutes than remove thighs from pan.
3. add onions to skillet and cook for 2 minutes. Add chicken broth and bring to simmer.
4. Put chicken back into skillet. Cover and cook until done roughly another 5-8 minutes.
5. Add capers and lemon juice to chicken. Remove from heat and let sit covered for 10 minutes.
6. Serve by putting chicken on plate and spooning sauce over it. YUM!
I couldn't believe my husband liked it so much and he didn't even put ketchup on it! We will be having this one again!
