INGREDIENTS
1 1/2 lb
skinless boneless chicken thighs
kosher salt and ground pepper to taste
5 1/2 tbsp
flour
1 tbsp
canola oil
1 tbsp
unsalted butter
1 1/4 cups
chicken stock
1/4 cup
dry white wine
3 tbsp
lemon juice
2 tbsp
heavy cream
2 tbsp
fresh parsley leaves (chopped)
1/4 cup
capers (drained)
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