A chicken thigh recipe by Julie Van Rosendaal
Put some flour into a shallow bowl and season it with salt and pepper.
Flatten the chicken thighs (no need to pound them, unless you want them thin and even) and douse in seasoned flour to coat.
Set a heavy skillet over medium-high heat and add a drizzle of oil and dab of butter.
Put the chicken thighs into the hot pan, and add the lemon slices alongside. Cook for 4-5 minutes per side, or until crisp and golden and cooked through.
Transfer to a plate with the lemon slices, squeezing them over the chicken with tongs.
Add a splash of stock or wine to the pan along with the capers (and another dab of butter, if you like), swirl it around the pan to loosen any browned bits, and pour over the chicken.