Ingredients
6chicken thigh cutlets
2tbspbutter
1tbsponion
1tbspgarlic cloves,minced
2tspsweet paprika
1tsplemon pepper
¾cupchicken stock
½cupcream,thickened/heavy cream or coconut cream may be used
¼cuplemon juice
1tspsalt
1tspfresh sprigs of thyme
lemon wedges,to serve
Preparation
Wash chicken cutlets and thoroughly pat dry with a paper towel. Season with salt.
Melt the butter in a large oven-proof frying pan on medium heat. Place the chicken cutlets, skin side down, and fry until golden and crisp.
Turn chicken and continue to fry until browned. Take off the heat; transfer chicken onto a plate and drain most of the fat from the pan.
Return the pan to the stove and reduce heat to low. Add the chopped onion, minced and crushed garlic, paprika, and lemon pepper to the oil left in the pan, occasionally stirring until garlic is fragrant and onion is transparent.
Season with salt to taste and add in the thyme.
At this point, preheat your oven to grill setting on medium heat.
Pour in the stock, cream, and lemon juice and bring to a slow simmer. Return the chicken back into the pan; cover with lid and allow to simmer gently in the sauce for a further 10 minutes, or until cooked through.
Place the pan into the oven and allow the skin to crisp up.
Serve with lemon wedges or slices and fresh sprigs of Thyme.
