Ingredients:4 Chicken Thighs (boneless with the skin-on and lightly pounded)4 tablespoon Butter1/4 cup Almonds (sliced)Juice of 1 Lemonbunch Parsley1 clove Garlic (skin-on)Salt and pepper4 Chicken Thighs (boneless with the skin-on and lightly pounded)Salt and pepperMethod:Season chicken with salt and pepper.Ingredients:4 tablespoon Butter1/4 cup Almonds (sliced)1 clove Garlic (skin-on)Method:In a skillet over medium-high heat, add the butter, once it has foamed and subsided, place the chicken, skin-side down and cook through, about 3 to 4 minutes per side. Remove chicken from pan, and add the almonds and garlic clove, and cook until golden, about 2 minutes.Ingredients:Juice of 1 Lemonbunch ParsleyinstructionsAdd the lemon juice and parsley and stir together. Spoon sauce over chicken to serve.
Wednesday, June 20, 2012
Parsley Garlic Chicken
Ingredients:4 Chicken Thighs (boneless with the skin-on and lightly pounded)4 tablespoon Butter1/4 cup Almonds (sliced)Juice of 1 Lemonbunch Parsley1 clove Garlic (skin-on)Salt and pepper4 Chicken Thighs (boneless with the skin-on and lightly pounded)Salt and pepperMethod:Season chicken with salt and pepper.Ingredients:4 tablespoon Butter1/4 cup Almonds (sliced)1 clove Garlic (skin-on)Method:In a skillet over medium-high heat, add the butter, once it has foamed and subsided, place the chicken, skin-side down and cook through, about 3 to 4 minutes per side. Remove chicken from pan, and add the almonds and garlic clove, and cook until golden, about 2 minutes.Ingredients:Juice of 1 Lemonbunch ParsleyinstructionsAdd the lemon juice and parsley and stir together. Spoon sauce over chicken to serve.
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