For this recipe, I purchased boneless and skinless. A quick pounding with a meat mallet to even things out, a slight dusting with flour and the rest was tender flavorful history. I finished the chicken with a lemon cream sauce and simply sided it with some cooked broccoli. Dinner was ready in less than 45 minutes…thank you very much. I used my smaller Le Creuset Cast-Iron 3-1/2-Quart Oval Dutch Oven, my favorite piece in my kitchen. Don’t know how I lived without it all of these years. 🙂
Recipe to follow, but first a little bit about my trip to Salt Lake. I’d never been there. Even though there are beautiful close proximity snow peaked mountains just like Denver, the vibe is much different on so many levels. A smaller city, it definitely carries a more relaxed atmosphere. A laid back place where one can enjoy the benefits of city life with plenty of outdoor recreation. There’s not a liquor store on every corner like there is in Denver. And then there’s that lake thing. Flying in provided jaw dropping views of the magnificence of the Great Salt Lake. My goodness.
The purpose of my trip was to attend a blogging conference, BYBC.
Continue reading to learn more about the BYBC Event and for the recipe for this easy weeknight dinner.
Heather and I flew in for the conference on Thursday afternoon. Lucky for us, we found out that the Mormon Tabernacle Choir just happens to practice on Thursday evenings.
A quick dinner and we were off for the experience. Not only was the choir practicing but the Utah Symphony was with them. Wow!
The conference started Friday morning with the keynote speaker Guy Kawasaki. A marketing executive and one of Apple’s original players in the ’80’s, his presentation was the highlight for me.
Pinterest is one of the biggest traffic drivers to my blog, so you bet I hung on every word at a session by expert Kate Ahl, from Simple Pin Media. I took lots of notes to help steer my Pinterest ship in the right direction.
We’ve all been hearing video, video, video for 2016, so I enjoyed a class on the top ten video marketing tactics to blow up your follower engagement. Presented by Ashlee Marie of Ashlee Marie Cakes, the session gave us professional tips on making the best video we can.
BYBC in Salt Lake was the first blogging conference I’ve attended. I’m very glad I signed up and came home with the latest trends, tips and some inspiration.
- 4 boneless skinless chicken thighs slightly pounded to even out thickness
- 2 tablespoons flour
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 slices red onion
- 1 cup chicken broth
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1/4 cup heavy cream
- chopped parsley for garnish.
Rinse chicken thighs with water and place on cutting board. With a kitchen mallet, slightly pound the thighs to even out the thickness so they'll cook evenly. Sprinkle both sides with flour and salt and pepper to taste.
Heat a small Dutch oven over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
Reduce heat to medium. Add the onion slices and cook for one minute, stirring constantly. In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
Remove pan from heat and stir in butter and cream. When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.
One Pot Chicken with Lemon Cream Sauce…It’s what’s for Dinner.