Chicken Thighs

Chicken Thighs

CHICKEN THIGHS · BUTTER · LIME · SOUR CREAM

pan fry — medium — IT 165°F

Next time you want to punch someone, take your aggressions out on dinner. Pummel boneless chicken thighs between parchment paper, until they’re about 1⁄2” thick­—the thinner they are, the better you’ll feel and the faster they’ll cook. Pan-fry in plenty of melted butter over medium heat, about 5 minutes per side, but double check to see that they are done; look for165°F on your instant-read thermometer. Add some flavor with a couple drops of  lime juice, fresh herbs of any sort, or a dollop of sour cream, mayo, salad dressing, salsa, or chutney. Serve with a wicked grin.   

(When in doubt, add butter and/or salt.)