Chicken in a Lemon Butter Sauce
10-12 chicken thighs, bone-in, skin on
¾ cup all-purpose flour
4 tablespoons vegetable oil
3 tablespoons butter
For lemon butter sauce:
4 tablespoons butter
2 cloves garlic, minced
6 tablespoons all-purpose flour
4 cups chicken broth
2 lemons, zest and juice
2 tablespoons chive
1 teaspoon dried thyme
Salt and Pepper, to taste
Rinse and pat dry the chicken thighs. Dredge thighs in flour until well coated. Heat oil and butter over medium-high heat in large skillet. Add chicken, in batches, and allow to brown and cook through on each side, about 3-4 minutes per side. Remove chicken to a 9 x 13-inch baking dish, which you have sprayed with cooking spray.
For lemon butter sauce: Melt butter, over medium heat, in a medium saucepan and add the garlic. Sauté for 1 minute, then whisk in the flour forming a roux. Gradually add the chicken broth, whisking as your pouring so as not to form lumps. Next, add in the lemon zest and lemon juice, chives, and thyme. Bring to a boil, then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.
Top chicken in baking dish with the lemon butter sauce, then bake in a 350-degree F oven for 15-20 minutes.