Chicken Scaloppini
6 boneless, skinless chicken thighs
2 tbs flour
1/2 tsp dried tarragon leaves
1/2 tsp salt
1/8 tsp pepper
2 tsp grated
lemon rind
1 tbs butter
2 tbs olive oil
1/3 cup dry white wine
1/3 cup chicken broth
1 tbs lemon juice
1/3 cup heavy cream

1/3 cup capers, rinsed
2 tsp chopped fresh tarragon leaves
Place chicken thighs between two pieces of waxed paper. Pound with meat mallet or rolling pin until thighs are 1/4-inch thick. Combine flour, dried tarragon, salt, pepper, and lemon rind in shallow bowl and mix. Coat chicken in this mixture.
Heat butter and oil in large heavy skillet over medium heat. Cook chicken thighs for 2 to 3 min on each side until browned, removing chicken from pan as it browns. Turn heat to high and add wine and chicken broth, stirring to loosen brown bits from bottom of pan.
Return chicken to pan and bring to a simmer. Simmer for 5 to 10 min until chicken is thoroughly cooked. Add lemon juice, cream, and fresh tarragon. Cook and stir for 2-3 min until hot. Sprinkle with capers and serve over couscous or hot cooked rice. Serves 6