Chicken Thighs With Lemon

1 1/2 teaspoons olive oil

1 1/2 teaspoons unsalted butter

8 chicken thighs, skinned, boned and pounded thin

1/4 cup finely chopped shallots

1 1/2 cups apple juice

2 teaspoons minced lemon rind

1 tablespoon lemon juice, or more to taste

1/4 cup half-and-half

1/4 teaspoon salt, or to taste

Heat oil in a 12-inch heavy, nonstick skillet. Melt butter in same skillet after oil is thoroughly heated. Place thighs in skillet and saute 5 minutes, or until lightly browned. Turn and saute on other side 5 minutes. Remove from pan.

Remove all but 1 tablespoon of the fat from the skillet. Add shallots and saute 1 minute. Add apple juice, lemon rind and lemon juice. Return thighs to pan and cook, uncovered, until apple juice is reduced by half and thighs are done, about 20 minutes. Stir in heavy cream and salt to taste.

Serves four.