Ingredients
- 1 T cooking oil
- 1 lb chicken thighs
- 1 C chicken stock
- 4 lemons, sliced
- 2 T capers
- 1 C heavy cream
Directions
- Coat bottom of medium saute pan with cooking oil and heat over medium heat
- Cook chicken thighs in oil over medium to medium high heat until cooked through, about 10 minutes, flipping once
- Add chicken stock, sliced lemons, and capers and simmer over low heat for 5 minutes
- Add heavy cream and stir to combine.
- Simmer until sauce is reduced to a thick sauce, about 7-9 minutes
Serves: 4
Macros (per 250g serving)
379 cal / 24g protein / 30g fat / 2.5g carbs
