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!