Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds boneless skinless chicken thighs
- Sea salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons ghee
- 1 large onion (sliced)
- 3 cloves garlic (minced)
- 3/4 cup chicken stock (or broth)
- 3 tablespoons Dijon mustard (or whole grain)
- 1/4 cup coconut cream (unsweetened)
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried thyme (or poultry seasoning blend)
- Sea salt and freshly ground black pepper (to taste)
- Parsley (for garnish)
Instruction
- Season the chicken all over with sea salt, black pepper, and garlic powder. Heat a large skillet over medium high heat and add the oil. Cook the chicken for 5-6 minutes on each side or until golden brown and cooked through, then set aside on a plate.
- Lower the heat to medium and add the ghee to the skillet. Cook the onions for 5-6 minutes until soft and fragrant, add in the garlic during the last minute.
- Pour in the broth and stir to remove browned bits from the bottom of the skillet, then simmer to reduce for about 3 minutes. Stir in the mustard, coconut cream, lemon juice and thyme or poultry seasoning.
- Add the chicken back to the skillet to cook for about a minute, taste the sauce and add salt and pepper if needed. Serve garnished with fresh parsley. I love it over cauliflower rice or with a side of roasted veggies and potatoes. Enjoy!