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Sautéed Chicken with Olives, Capers and Lemons

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 3 to 4

INGREDIENTS

2

lemons, sliced ¼ inch thick

1/4 cup

plus 1 tablespoon extra virgin olive oil

6

skinless, boneless chicken thighs, about 1 pound

1 tbsp

rice flour or all-purpose flour

1

fat garlic clove, minced

1 cup

chicken broth

3/4 cup

Sicilian green olives

1/4 cup

capers

2 tbsp

butter

2 tbsp

parsley

kosher salt and freshly cracked black pepper