Ingredients:
- 6 tbsp butter (I used unsalted so I could season to my liking) at room temp
- Fresh sage, chopped - I don't have an exact amount but I believe it was about 1/4 cup
- Fresh sage leaves for garnish
- Boneless chicken thighs - I had 6
- Zest of one lemon
- Salt & Pepper to taste
- 1 lemon, sliced thin (seeds removed)
- 2-3 big garlic cloves, minced
- 1.5 cups chicken broth
- In a medium mixing bowl, stir together FOUR tbsp. room temp butter with chopped sage, spices, and lemon zest. Add chicken to the bowl and mix together until all chicken is covered with the mixture (I used my hands).
- Heat a large skillet - I used my cast iron skillet - over medium high heat. Once the pan is hot, add chicken and cook for about 10 minutes...the outside of the chicken should be a nice golden-y color! Ultimately you want the chicken to be around 160 degrees.
- Remove the chicken from the pan and cover with foil.
- Reduce the heat to medium and add the lemon slices for a couple of minutes to sear before setting aside with the chicken.
- Add the garlic to the pan, cooking for approx. 1 min. Add the chicken broth to the pan & cook until reduced by about half...this should take about 10 minutes.
- Swirl into the sauce the remaining 2 tbsp. butter to make the sauce a bit 'creamy'. Return the chicken and lemons back to the pan & garnish with sage leaves as desired.
- I served my chicken with a salad, but this would be wonderful over rice or alongside potatoes.