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We got this recipe from eatwell101.com. We didn’t change a thing except we had to omit the garlic for one of our daughters (food allergy). Everyone loved this meal. We hope your family will too.
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We got this recipe from eatwell101.com. We didn’t change a thing except we had to omit the garlic for one of our daughters (food allergy). Everyone loved this meal. We hope your family will too.
6 Boneless chicken thighs
2 cups green beans
3 Tbsp Butter
1 tsp Paprika
1 tsp onion powder
¼ tsp salt & pepper
Half of a freshly squeezed lemon juice
½ cup chicken stock
1 Tbsp Hot Sauce
¼ tsp Red chili pepper flakes
½ cup parsley
Dry out the thawed chicken with a paper towel removing any moisture so the chicken will brown better when cooking.
combine onion powdered, paprika, salt and pepper in a bowl and rub all over chicken and set aside.
Place green beans in microwave safe bowl. We used frozen green beans and they were fine but next time were going for the fresh ones. Microwave for 8 to 10 minutes until almost done.
Place 2 Tbsp butter in a skillet on medium low heat until butter is heated and place chicken thighs skin down. Cooking for 5 to 6 minutes on each side until the chicken is browned. Place on a plate and set a side.
Place 1 Tbsp of butter in skillet at a low temperature until the butter is melted and add parsley, garlic, hot sauce, red crushed chili pepper flakes, & precooked green beans. Cook for 4 to 5 minutes then add lemon juice, chicken stock. Let simmer on a low setting until sauce is thickened. Remove the green beans and place in a separate serving dish. We added cooked rice to our plates making the meal more filling. Plate your chicken and green beans on your plate next to the rice and drizzle some of that sauce on top. Seriously, so yummy!
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