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.
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!
Vegan Spinach Quesadillas
Tastiest Chicken Breast: Simple, Affordable, and Incredibly Juicy!
This was my nana’s fave cake recipe
CROCKPOT PEPPER STEAK
Recipe: Smothered Pork Chop Scalloped Potato Casserole
garlic toast sloppy joes
The trick to cleaning the oven “effortlessly”. Even the burned fat disappears
The trick to leave the stove like new in 5 minutes
Limescale in the bathroom faucet, how to get rid of it: you have everything you need in the kitchen