The following is a description of one of many variations. The vegetables can be swapped out for whatever you have on hand.

4 tsp teaspoon lemon juice

1 teaspoon brown sugar

1 tablespoon capers

1/2 teaspoon Worcester sauce

1/2 cup chicken broth

1 small onion chopped

1 strip of bacon

5 mushrooms sliced

Flour for thickening

Oil or butter for thickening for thickening

Other vegetables optional Fennel, asparagus, peas

4 chicken thighs, skinless, boneless

one cup General purpose Flour for dredging

Ghee for frying

1. Put the thighs in a plastic bag and pound to flatten to about 1/2", then add some flour to the bag and shake

2. Heat a pan to something less than the smoking point of the oil you are using. Usually 375 is a good temp for browning, but I start higher because the heat will plummet as soon as the meat hits the pan. If I am using clarified butter, ghee, than I get the pan to about 425 and add the ghee. What you want to avoid is adding the meat before the pan is hot enough because the oil will soak into it and by the time browning starts, the meat is overcooked.

3. Spread the oil around in the pan and add the chicken thighs. Cook em till brown and flip. Adjust the heat to keep the pan at about 375-400.

4. Remove chicken and place on aluminum foil in the oven at 325 degrees to finish cooking

5. Add mushrooms, capers,onions and bacon (optional) to the pan and cook over medium until browned.

6. While still cooking, "deglaze" by adding chicken broth also add the lemon and brown sugar mix. Use wooden spoon to loosen all the brown bits

7. Thicken with a 50:50 mixture of oil:flour or butter:flour. Simmer this mixture to cook the flour. Too thick add broth, too thin either cook longer or add more flour.

8. Adjust the lemon, salt , and pepper

9. Add sauce to plate, drop the chicken and add some veggies

10. Here is a variation using sliced fennel