Ingredients

-6 boneless, skinless chicken thighs
-1 lb. fresh green beans, trimmed
-3 Tbsp. Unsalted butter, divided
-4 cloves garlic, minced
-1 tsp. Paprika
-1 tsp. Onion powder
-juice of 1/2 a lemon
-1/2 cup chicken broth
-1 Tbsp. Hot sauce
-1/2 cup fresh chopped parsley
-crushed red pepper flakes
-salt and pepper to taste
-lemon slices to garnish
Method
-combine onion powder, paprika, salt, pepper and chicken thighs
-arrange green beans in a microwave
safe dish with 1/2 cutwater. Cover and microwave on high until green beans are crisp tender, about 5-7 minutes
-melt 2 Tbsp. Butter in large skillet over medium-low heat
-arrange chicken thighs in one layer in skillet. Cook 5-6 minutes on one side, turn and cook on other side until completely cooked through and no longer pink on the inside.
-transfer chicken to plate, keep warm
-in the same skillet, lower heat and melt remaining butter
-add green beans, garlic, crushed red pepper and parsley
-coat beans well with butter mixture and cook one minute
-add lemon and chicken stock, simmer for 2 more minutes or until slightly thickened
-add chicken thighs back to skillet, top of green beans to re-warm
-garnish with salt, pepper and lemon slices
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