Lemon Chicken

1. 1

   When the thighs are partially frozen they are easy to slice. Try to get 8 slices out of each thigh with a serrated knife. Put between two sheets of plastic wrap and hit with a hammer a few times to thin. Once you have beaten your meat lightly salt, pepper and dust (do not drench) with flour. Sprinkle the flour as you would the salt, very lightly.

2. 2

   Heat some olive oil in a large pan and saute each slice just until cooked, approximately 4 minutes. Remove to a warm platter.

3. 3

   Turn heat HIGH, toss in the garlic and when soft, throw in the lemon juice, splash of wine and reduce. Throw in the capers and pour over the chicken and serve.

4. 4

   If you have a crisp Rose left over from the summer it would be beautiful with this dish.

5. 5

   This recipe is per serving but you can make it for one or 12 in the same manner.

No additional tips available.