INGREDIENTS:
5 boneless, skinless chicken thighs, flattened & trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
2 tbsp flour
1 tbsp + 1 tsp olive oil
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 1/2 cups of chicken broth
3 tbsp fresh lemon juice
Feta cheese
Fresh parsley

DIRECTIONS:

1.Smooth out the chicken thighs and expel any abundance fat. Season the two sides of the chicken thighs with ocean salt, newly split pepper, garlic powder, and dried oregano, to taste. Gently dig the two sides of the chicken in the flour, put aside.

2.Warmth the tablespoon of olive oil in an extensive skillet over medium warmth. Once the dish is hot, put the chicken into the skillet and cook for 5 minutes; flip and cook for an extra 5 minutes. Expel from the skillet and place onto a plate approximately secured by a tin thwart tent.

3.Include a teaspoon of more olive oil to the skillet at that point include the onion. Cook, blending regularly, for 3 minutes; include the minced garlic and cook, mixing continually for 1 minute. Include the lemon juice and chicken juices at that point heat to the point of boiling. Heat up the sauce for 2 minutes at that point lessen to low; season the sauce with ocean salt and newly split pepper, to taste, at that point include the chicken thighs and their juices back to the dish alongside the escapades. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the best took after by a sprinkling of feta cheddar and crisp parsley. Serve instantly. Appreciate.

Thank You