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HERB CHICKEN WITH LEMON CREAM SAUCE Recipe

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This recipe for HERB CHICKEN WITH LEMON CREAM SAUCE is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 tablespoon dijon mustard
Zest of 1 lemon
1/2 teaspoon thyme
1/2 teaspoon rosemary
Salt and pepper, to taste
8 bone in, skin on chicken thighs
2 tablespoons butter

Lemon Cream Sauce:
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup heavy cream
Juice of 1 lemon
1/2 teaspoon basil
Salt and pepper, to taste
Directions:
Directions:
Preheat oven to 400º.

Combine olive oil, mustard, lemon zest, thyme, and rosemary. Season with salt and pepper. Using your fingers or a brush, work the mixture onto both sides of the chicken.

Melt butter in a large skillet over medium high heat. Add chicken, skin side down, and sear both sides until golden brown - 2 to 3 minutes per side. Drain excess fat, reserving 1 tablespoon, and set aside.

Add garlic and red pepper flakes to the skillet. Cook, stirring frequently, until fragrant - 1 to 2 minutes. Stir in chicken broth, heavy cream, lemon juice, basil, salt, and pepper.

Bring to a boil. Reduce heat, and simmer until slightly thickened - about 3 to 5 minutes. Return chicken to the skillet.

Place into oven, and roast until completely cooked through (internal temperature of 165º) - about 25 to 30 minutes.

 

 

 

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