1 tbsp. olive oil
4 chicken thighs
salt

  • heat oil in a heavy skillet
  • season chicken with salt and sear until browned all over, about 5 minutes
  • remove chicken to a plate and cover to keep warm

1 tbsp. butter
1/2 shallot, minced
1/2 cup chicken broth
1/4 cup cream
1 tsp. thyme
1 1/2 tsp. black peppercorns, cracked

  • heat butter and shallot until butter is melted and shallot is softened
  • add broth, cream, thyme, and cracked peppercorns and stir well
  • return chicken to the pan and simmer until reaching 165°F, about 6 to 8 minutes

1 1/2 tsp. lemon juice
1 1/2 tsp. parsley

  • remove chicken to serving plates
  • add lemon juice and parsley and continue cooking until thickened, about 2 minutes
  • spoon sauce over chicken and serve with crusty bread or egg noodles

source: https://cooking.nytimes.com/recipes/1025895-chicken-au-poivre