1 1/2 pounds boneless chicken thighs
1 1/2 cups coconut flour
Lemon Garlic Seasoning from Trader Joes (you may leave this out depending on how much you like lemons)
1 cup chicken broth
⅓ cup finely diced white onions
1 tablespoon minced garlic
1 1/2 tablespoons olive oil
2 tablespoons salted butter
2 tablespoons lemon juice
¼ cup heavy cream
3 tablespoons capers
1/4 cup dry white wine
2 tablespoons chopped cilantro
Salt and pepper
In a medium size bowl add the coconut flour, 1 teaspoon salt and pepper and combine.
Season each side of your chicken with the lemon garlic seasoning.
Dredge each chicken thigh in the coconut flour mixture and set aside.
In a small bowl, combine the chicken broth, garlic and lemon juice.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook on both sides for 4/5 minutes per side. After frying all the chicken thighs set aside.
Now that your chicken is done you will be using the same pan.
Reduce the heat to medium, add the white onions to the skillet and cook for 1 minute add the 1/4 dry white wine and let cook for another 2/3 minutes. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened and add the capers.
Add the chicken broth mixture we made earlier. Kick the heat back up to medium/high and let sauce come to a slow simmer. Cook the sauce down for 10 minutes.
When the sauce has thickened, add the butter and whisk until it melts completely then add your heavy cream, whisk again to combine.
Now its time to add the chicken thighs back into the pan and drizzle the sauce over the chicken. Continue to cook on medium heat for 6 to 8 minutes or until the chicken is completely cooked through.
Top with chopped cilantro.