This is a quick dish for a weeknight. It’s original name was proposal chicken. I’ve been married almost 35 years, so now it’s weeknight chicken. Chicken, a nice sauce with capers, and sun dried tomatoes. We also have some Italian herbs, sherry, and spices. I hope you like it.

1 pound boneless skinless chicken thighs pounded to 1/4 inch thick
1 cup flour
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon Italian herbs
1 teaspoon crushed red pepper
3 tablespoons cooking oil
3 tablespoons butter
1 tablespoon Dijon
3 tablespoons sherry
8 ounces chicken stock
4 ounces capers
2 cloves garlic, minced
4 ounces sun dried tomatoes, diced
1 shallot, diced

Mix flour, paprika, salt, black pepper, red pepper, and Italian herbs in a pie pan.

If you haven’t pounded out your chicken, do it now and dredge in flour mixture.

Heat large skillet to medium and add butter and oil.

Add chicken and cook for 6 minutes per side and brown. Check temperature; it should be about 140-150.

Add sherry to deglaze the pan and scrape bottom of pan.

Add Dijon, garlic, shallot, and capers.

Add chicken stock and whisk.

Add tomatoes.

Add chicken back to pan and cook until chicken temperature is 165.

Serve.