For 4 people
For 4 people
Wash the thighs with clear water, wipe them, season them with salt and pepper, pass them through the flour
Melt 30 grams of butter and oil in a non -stick pan and throw your thighs
Jump them over medium heat until they are golden
Present the thighs in a service dish
Heat the rest of the butter in the pan, brown the shallots, add the lemon juice and chopped parsley. Cover the frog thighs.
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