Ingredients:
4 chicken thighs pounded thin
1/4 cup flour
1/2 cup broth
3 tablespoons extra-virgin olive oil (divided)
2 cups mushrooms, sliced
1/2 cup diced onions
4 garlic cloves chunked
2/3 cup package frozen peas
2 tbsp fresh lemon juice
1 tbsp lemon rind
2 tbsp minced tarragon
Salt and pepper to taste
Instructions:
Add 1 tbsp olive oil to large pan. Pound chicken thighs and dust both sides of thighs with flour. Add 2 tbsp olive oil to pan and turn to medium/ high heat. Once the oil is hot add chicken thighs. Cook for 3 minutes. Then flip and cook an additional 3 minutes. Remove thighs from pan and set aside. Put 1 tbsp oil into pan. When oil is hot add garlic and onions (scrape up any brown bits or flour) Cook for 2 minutes. Add mushrooms and peas. Cover and cook for 4 minutes. Return thighs to pan and pour in 1/2 cup broth, lemon juice and rind Stir gently. Cook uncovered for 3 minutes. Stir in tarragon, salt and pepper. Cover and cook for 5-8 minutes until chicken is cooked throughout.
Serves 4