Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- Sea salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons ghee
- 1 large onion sliced
- 3 cloves garlic minced
- 3/4 cup chicken stock or broth
- 3 tablespoons Dijon mustard or whole grain
- 1/4 cup coconut cream unsweetened
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried thyme or poultry seasoning blend
- Sea salt and freshly ground black pepper to taste
- Parsley for garnish
Instructions
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Season the chicken all over with sea salt, black pepper, and garlic powder. Heat a large skillet over medium high heat and add the oil. Cook the chicken for 5-6 minutes on each side or until golden brown and cooked through, then set aside on a plate.
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Lower the heat to medium and add the ghee to the skillet. Cook the onions for 5-6 minutes until soft and fragrant, add in the garlic during the last minute.
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Pour in the broth and stir to remove browned bits from the bottom of the skillet, then simmer to reduce for about 3 minutes. Stir in the mustard, coconut cream, lemon juice and thyme or poultry seasoning.
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Add the chicken back to the skillet to cook for about a minute, taste the sauce and add salt and pepper if needed. Serve garnished with fresh parsley. I love it over cauliflower rice or with a side of roasted veggies and potatoes. Enjoy!
Nutrition
Calories: 281kcal
Carbohydrates: 5g
Protein: 24g
Fat: 18g
Saturated Fat: 8g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 1g
Cholesterol: 121mg
Sodium: 231mg
Potassium: 393mg
Fiber: 1g
Sugar: 1g
Vitamin A: 40IU
Vitamin C: 3mg
Calcium: 27mg
Iron: 2mg