Garlic Butter Chicken Thighs and Mushrooms-low carb

By andreac

415 calories, 7 g carbs

Ingredients

• 4 T butter, divided
• Pinch of salt
• 4 chicken boneless chicken thighs
• 6 to 10 cloves garlic finely diced
• 8 oz cremini mushrooms
• 1 cup chicken stock
• 1 t red pepper flakes
• 1/2 cup cilantro optional
• 2 T lemon juice
• 1/2 c parmesan cheese

Preparation

Step 1

Heat heavy pan on medium high until very hot. Add butter, swirl around pan and let melt. When butt is foamy, add chicken thighs. Verly lightly salt chicken thighs and cook for 5 minutes on each side until golden brown. Remove from pan, do not drain pan. Add garlic to pan, stir well. Add mushrooms to pan stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan. Let garlic and mushrooms brown, about 4 to 6 minutes. Add red pepper flakes and cilantro when chicken and mushrooms are golden browned. Add stock, lemon juice and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Bring to a boil, let reduce and thicken slightly for 2 minutes. Add chicken thighs back to pan, let sauce reduce another 5 to 8 minutes, flipping chicken occasionally until thick and chicken thighs are 165.