Instructions

1. Heat oil and 1 T butter in a large skillet over medium-high heat.
2. Meanwhile, generously season Chicken on both sides with kosher salt and black pepper.
3. When skillet is hot, add each chicken thigh skin side down. Cook for 7-8 minutes per side, remove from pan and set aside on a plate.
4. Add remaining butter to the skillet and swirl to coat the pan. When butter is melted, whisk in the flour until there aren’t any lumps and the consistency is smooth.
5. Now add in your minced garlic, cook for 1 minute until it is fragrant.
6. Add in lemon juice and white wine and stir to deglaze the pan.
7. Now add chicken back to the pan, along with capers and lemon slices. Reduce heat to medium-low, cover and cook for 15-30 minutes, longer if you have time.
8. Divide zucchini noodles evenly among 4 bowls. Top each bowl with chicken, a few spoonfuls of the sauce from the pan, and garnish with chopped parsley, lemon slice, and a sprinkle of fresh Parmesan. Serve!