Pan Fried Herbed Chicken - cooking recipe

Ingredients

1 medium yellow onion, roughly chopped
2 tablespoons mixed fresh herbs, like chives, tarragon and sage
2 tablespoons peanut butter
1/4 cup olive oil, more for frying
flour, to dredge
6 boneless skinless chicken thighs (or 4 breasts)
chopped fresh parsley leaves (to garnish)
lemon wedge, to serve

Preparation

Using a blender or a food processor, mix the onion, herbs and peanut butter. While pureeing the mixture, slowly add enough olive oil to make a thick, smooth paste; don't let it get too thin.
Add flour to a shallow bowl and place chicken in another bowl. Rub the pureed mixture over chicken, and then dredge each piece in flour. Shake off the excess flour and re-coat with mixture and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take a a couple of mniutes more if using chicken with the bone inches Garnish with parsley and serve hot with lemon wedges.