4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
Advertisement:5. Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Advertisement:
Thanks for your SHARES!
My hubby is a huge fan of shrimp and ever since I made this dish, he would keep requesting it!.
Vegan Broccoli Pizza
FRENCH ONION SOUP
Hearty Chickpea and Veggie Casserole
Caramelized Onion Tart
Super macio bolinho with sequinho de chuva
Italian chicken pasta
Greek Potato Salad That I Prepare Twice a Week – A Flavorful Mediterranean Delight!
Dennis Quaid’s Reagan Becomes the #1 Movie in the Whole World Despite Being Banned from Liberal Hollywood
