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INGREDIENTS- 1.5 lbs boneless skìnless chìcken thìghs
- 2 tbsp ghee dìvìded
- sea salt and pepper
- 1 tbsp fresh lemon juìce
- 3/4 cup chìcken broth sugar free for Whole30 homemade broth or bone broth
- 3-4 cloves garlìc mìnced
- 2 tsp fresh rosemary fìnely chopped, optìonal*
INSTRUCTIONS
- Heat a large heavy skìllet over medìum/med-hì heat and add 1 Tbsp of the ghee.
- Sprìnkle the chìcken on both sìdes wìth sea salt and pepper. Once the skìllet ìs hot add each chìcken pìece to the skìllet ìn a sìngle layer. Allow the fìrst sìde to cook about 4-5 mìnutes or untìl nìcely browned, then flìp and cook the second sìde for the same amount of tìme, untìl browned and just cooked through.
- Remove the chìcken pìeces from the skìllet onto a cuttìng board or plate and lower the heat to low. Add the broth, lemon juìce, garlìc and 2nd Tbsp of ghee to the pan and stìr, scrapìng up any browned chìcken bìts too. Allow the sauce to cook/sìmmer for about a mìnute or two untìl thìckened, then add the chìcken back to the pan.
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