- 3-6 skinless, boneless chicken thighs
- 4 TBS butter, divided
- 4 garlic cloves, minced
- 1 tsp. paprika
- 1 tsp. onion powder
- 1/4 tsp. salt and freshly ground black pepper
- Juice of half a lemon plus lemon slices for garnish
- 1/2 cup chicken stock
- 1/2 cup fresh parsley, chopped
In a small bowl, combine onion powder, paprika, salt and pepper. Season chicken thighs generously with the mixture.
Melt 2 tablespoons of butter in a large skillet over low to medium heat. Place chicken thighs in one layer in the skillet. Cook for 5 to 6 minutes, turn over and cook an additional 5 to 6 minutes, until cooked through
or when a cooking thermometer reads 165 degrees. If chicken browns too quickly, lower the heat. When all pieces are cooked, plate chicken and set aside.
In the same skillet, lower the heat and melt the remaining 2 tablespoons of butter. Add chopped parsley, garlic, lemon juice and chicken stock to the skillet. Reduce the sauce for a few minutes, until
Add the cooked chicken thighs back to the pan and reheat quickly.
Serve with your choice of vegetables.