Winter Weeknight Chicken

​This is an easy recipe for a weeknight dinner or anytime. 

1 lb. boneless skinless chicken thighs
1/4 - 2/3 c. flour (regular or gluten free)
1/8 - 1/4 tsp. each: salt, pepper
2 - 4 T. olive oil
1/3 - 1/2 c. chicken stock (low sodium)
lemon zest
1 - 1  1/2 T.fresh lemon juice (adjust to taste)
1/4 c. dry white wine
1/8. c. sour cream
1 - 2 cloves garlic, crushed and chopped
1/2 tsp. each: dried parsley, dried oregano, dried basil

Peel, crush and chop garlic.

In a dish combine: flour, salt, pepper, lemon zest, 1/2 of: basil, parsley, oregano.

 Mix with fork.

Place chicken between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat.

Lower heat to medium, add some of the oil.

Add chicken to pan and cook on 1 side for 4 - 8 min.

Flip over and cook chicken on other side for 4 - 8 min or until done. 

Remove chicken from skillet and place on serving plate to let rest.


While skillet is on medium heat, add chicken broth, lemon juice, rest of herbs, rest of oil and garlic to skillet.

 Reduce heat to low,  carefully add wine and sour cream.

 Stir sauce with whisk for 5 - 8 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4.