Lemon Dill Chicken by Dont Go Bacon My Heart

Ingredients

• 4 (approx. 1.5 lb) boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, or other high-heat oil
• 2 medium shallots, minced
• 2 cloves garlic, minced
• 1 cup chicken stock
• 2 tbsp fresh lemon juice
• 1 tbsp dijon mustard
• 1/4 cup fresh dill, chopped
• 2 tbsp cold unsalted butter, cut into pieces

Instructions

1. Place chicken thighs between two sheets of parchment paper or plastic wrap and flatten them to an even 1/2-inch thickness using a meat mallet or rolling pin.
2. In a shallow dish, combine the flour, salt, and black pepper. Dredge each flattened chicken thigh in the seasoned flour, ensuring it's fully coated, then shake off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the dredged chicken thighs and fry for 4-6 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate and let it rest, reserving any juices.
4. Reduce the heat to medium. Add the minced shallots to the same skillet and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Pour in the chicken stock and lemon juice, then whisk in the Dijon mustard. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the chopped fresh dill.
6. Remove the skillet from the heat. Gradually whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Stir in the reserved resting juices from the chicken.
7. Return the cooked chicken thighs to the pan, turning them to coat evenly in the lemon dill sauce. Serve immediately with your preferred sides.