|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Boneless, skinless chicken thighs are pounded thin and cooked in a fragrant lemon tarragon sauce in this elegant recipe.
6 large boneless, skinless chicken thighs
2 tablespoons all-purpose flour
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons grated lemon rind
1 tablespoon unsalted butter
2 tablespoons olive oil
1/3 cup dry white wine
1/3 cup chicken broth
1 tablespoon lemon juice
1/3 cup heavy cream
1/3 cup capers, rinsed
2 teaspoons finely chopped fresh tarragon
Place chicken thighs between two pieces of waxed paper; pound with meat mallet or rolling pin until thighs are 1/4 inch thick. Combine flour, dried tarragon, salt, pepper, and lemon rind in shallow bowl and mix; coat chicken in this mixture.
Heat butter and oil in large heavy skillet over medium heat. Cook chicken thighs for 2 to 3 minutes on each side until browned, removing chicken from the pan as it browns. Turn heat to high and add wine and chicken broth, stirring to loosen brown bits from bottom of the pan.
Return chicken to pan and bring to a simmer; simmer for 5 to 10 minutes until chicken is thoroughly cooked. Add lemon juice, cream, and fresh tarragon; cook and stir for 2 to 3 minutes until hot. Sprinkle with capers and serve over couscous or hot cooked rice.