2 Tablespoons Butter
1 Tablespoon Olive oil
500 Gr. Chicken thighs
3 Tablespoons all purpose flour
Salt & Pepper to taste
For the Sauce
1 Tablespoon all purpose flour
1/4 Cup of White wine
Juice of 1 lemon
3/4 Cup of Chicken broth
1 Tablespoon Capers in vinegar
4 Tablespoon light cream
Using a large piece of parchment paper folded in half, place the chicken thighs between the sheets and using a rolling pin, flatten the meat a little bit.
Pour flour in a disposable plastic bag and season it with salt & pepper. Cut the chicken thighs in two pieces and drench them in flour. Make sure they are generously floured as it will help the sauce to thicken.
Using a heavy base saucepan, melt the butter and the olive oil and when the butters stops bubbling, place the chicken thighs on the pan and cook for about 4-5 minutes, until brown and crispy. Turn over and cook for another 5 minutes, until both sides show a beautiful brown color.
Remove the chicken thighs from the pan and keep aside. ( I place them in a 150 Celsius oven, to keep them warm)
Remove the excess fat from the pan, keeping about 1 tablespoon and pour the last tablespoon of flour. Using a small whisk, move the flour around grill it until it start to brown a little. Add the lemon juice and continue whisking. Add the chicken broth and the cream. Continue whisking and bring to a light boil. When the sauce starts to thicken add the chicken thighs back in the pan and finish with a garnish of capers.
Serve with a light salad, a pasta or grilled vegetables of your choice.