I've always made some version of Lemon Chicken. Everything from supper quick and easy to restaurant quality, there are dozens and dozens of easily accessible recipes. I've experimented with and modified many of them.
Last night, I just wanted to play and feel good. I didn't really have the time to do it, so we ate late. Poor patient husband. He came down sniffing the air, like usual and I knew I was likely 30 minutes off. He said "I'm hungry and that smells great." Then he waited, well not that patiently. And ate more than half of it. Sorry dear.
Lemon Chicken w/ Caper Sauce
4 bone in chicken thighs, skin removed
3 T. Flour
1/8 t. freshly ground pepper
1/2 c. cream
1 T. olive oil
2 T. butter
1 large garlic clove minced
1 large lemon, jested and juiced
1/2 c. white wine
1/2 c. cream.
1 T. capers, drained and chops
8 oz pasta, cooked, drained, add a little oil and toss
Combine sage, salt, flour, and pepper in one pie plate.
Put 1/2 c. cream in another. Roll each piece in cream, then in flour mixture.
Start the pasta cooking here. Also, add the lemon juice, garlic, zest and wine to the melted butter in the skillet and stir as it heats. As it starts to simmer add the cream and whisk. Make sure everything is well combined and isn't sticking to the pan. Add the capers.
Return the chicken to the pan and reduce the heat to medium low and cover.