Lemon Dill Chicken Thighs by Dont Go Bacon My Heart

Ingredients

• 800g (1.75 lb) boneless, skinless chicken thighs
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil (for frying)
• 2 shallots, finely minced
• 3 cloves garlic, minced
• 1/2 cup chicken stock
• 2 tbsp lemon juice
• 1 tbsp dijon mustard
• 1/4 cup fresh dill, chopped
• 3 tbsp cold butter, cubed

Instructions

1. Flatten chicken thighs to an even thickness and season with salt and pepper.
2. Dredge chicken in flour, shaking off excess, and fry in a pan with oil over medium-high heat for 5-6 minutes per side until golden and cooked through.
3. Remove chicken to a plate to rest, reserving the pan drippings
4. Sauté shallots and garlic in the same pan over medium heat for 2-3 minutes until softened.
5. Deglaze the pan with chicken stock, lemon juice, and Dijon mustard, scraping up any browned bits, and simmer for 3 minutes.
6. Whisk in the cold butter and any accumulated resting juices from the chicken until the sauce is glossy.
7. Stir in the fresh dill and return the chicken to the pan to coat thoroughly before serving.