Rosemary-infused chicken thighs with a light sauce. Serve with pasta or rice.
In a small bowl whisk together half of the olive oil and the next 5 ingredients. Set aside.
Season the chicken with salt and pepper on both sides.
Heat the remaining olive oil on medium in a non-stick skillet. Add the chicken to the skillet and brown on both sides. This will take about 4 minutes per side.
Add stock/herb mixture to the skillet and simmer for 15-20 minutes or until the chicken is cooked. Remove the chicken to a plate and cover with foil to keep it warm.
Turn the heat to medium-high, add the butter to the remaining sauce in the pan and stir until the butter is melted. Pour sauce over the chicken and serve.
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I really liked this simple technique for Boneless Skinless chicken thighs. I changed it up just a little because I did not have sage. I added a Tablespoon of lemon juice and used dried rosemary. Wonderful quick dinner with Rice Pilaf.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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