Chicken thighs

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4 of 5
If you've got 10 minutes...
Remember that thighs have more flavor. Boneless, skinless chicken breasts may be your go-to, but boneless, skinless thighs are juicier and can cook even more quickly. Set a sauté pan over medium heat and add a few spoonfuls of butter. While it's melting, dredge the chicken in flour, then add it to the pan, cooking for 3 minutes per side. Remove the thighs, add a half cup or so of white wine or chicken stock to the pan, let it simmer for a minute and then add the chicken back to the pan for 1 more minute.
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