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!
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
Enjoy the Crunch: Homemade Classic Egg Roll Recipe
Pumpkin Bars with Cream Cheese Frosting
This dish is so delicious, I can’t control myself. Send help!
Hamburger steaks with onion gravy
Engaged and Jobless: Am I Marrying a Gold Digger?
Don’t waste it anymore, throwing it away is a mistake: use it for plants on the balcony and in the garden
Sofía Margarita Vergara Vergara is a Colombian and American actress and television personality.
Baked Eggplant Casserole with Cheese and Vegetables