Ingredients
Units
Scale
For the Chicken:
- 2-3 lbs. boneless, skinless chicken thighs - flattened
- 1 cup of flour
- 1 cup corn meal
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- Canola oil for frying
For the Lemon and Caper Sauce:
- 1-2 tbs. capers - chopped
- 2 cloves of garlic - chopped
- 2 scallions - sliced
- 2 cups chicken broth
- 1 lemon - sliced with skin
- 1/4 tsp. red pepper flakes
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup Italian parsley - chopped
- 2 tbs. olive oil
- 1 tbs. butter
- Parmesan or Romano cheese - for grating
Instructions
For the Chicken:
- Combine the flour, cornmeal and seasonings in a shallow bowl. Dredge the chicken thighs in the flour.
- Heat a large frying pan with 1/4 inch of canola oil. Carefully place the thighs in the heated oil. Do not overcrowd the pan. When a nice golden color is achieved on one side, carefully flip and finish cooking. Approximately 7 – 8 minutes per side or until the juices run clear.
- Set the chicken on a plate with paper towels while preparing the sauce.
- Do not clean the pan; use it for cooking the sauce.
For the Lemon and Caper Sauce:
- Heat the same pan the chicken was cooked in with a pat of butter and the olive oil.
- Add the capers, lemons, scallions, parsley and seasonings. Sauté for a minute or two; scraping the pieces left from the chicken.
- Add the chicken broth and simmer for a minute or two. Turn the heat off.
- Plate the chicken thighs and top with the lemon sauce and grated cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
