Espresso and Lime

1 Add 1 tablespoon of butter and 1 tablespoon of olive oil into a skillet and place it over medium high heat
2 Trim excess fat from 4 large chicken thighs and pat them dry with paper towels
3 Season with onion powder, garlic salt and black pepper
4 Once the skillet is hot, place the seasoned chicken thighs skin side down into the butter and olive oil and cook for 5-7 minutes
5 Once the skin is deeply browned and crisp, flip the chicken to the other side (lower the temperature, if necessary) and continue to cook until the internal temperature reaches 165 degrees
6 Transfer the chicken thighs onto a plate and set aside
7 Carefully remove most of the excess liquid from the skillet, but be sure to leave the brown bits inside
8 Lower the temperature to medium (if you had it higher) and add the minced garlic and red pepper flakes into the skillet
9 Cook for 60 seconds stirring consistently
10 Add 1/3 cup of freshly squeezed lemon juice, 3/4 cup of chicken stock and 3/4 cup of heavy cream into the skillet and bring it to a simmer
11 While the sauce is coming to a simmer, combine 1 tablespoon on cornstarch and 1 tablespoon of cold whole milk until smooth
12 Once the sauce is simmering, add the cornstarch mixture, 1 tablespoon of finely chopped parsley and 1 teaspoon of lemon zest and stir until well combined
13 Continue to simmer for another 60-90 seconds, stirring constantly while the sauce thickens
14 Lower the temperature and cook for an additional 60-90 seconds
15 Ladle some of the lemon cream sauce over the crispy chicken thighs 
16 Serve warm and enjoy!