User:Needs Work/Skillet Lemon Dill Chicken Thighs

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Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 5 ½ tablespoons all-purpose flour, divided
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh dill

Instructions

1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
2. Heat canola oil and butter in a large cast iron skillet over medium heat.
3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
5. Gradually whisk in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in dill; season with salt and pepper, to taste. Return chicken to the skillet.
6. Serve immediately.

Notes:

• Good potential but needs work. The sauce is not bad but needs improvement.

Link to recipe