I used lemon preserve in this but if you don’t have, squeezed lemon should work well. I’d add 1/2 squeezed lemon. I like this recipe bc the sauce is just the right amount of creamy (not too heavy) and the lemon brightens it up!
INGREDIENTS
- 4 chicken thighs
- 1 tbsp butter
- 2 cloves minced garlic
- 1 tbsp rosemary
- 1.5 cups chicken stock
- 1 tbsp lemon preserve
- 1/4 cup half and half (or cream)
INSTRUCTIONS
- Place large skillet over high heat. Add butter. Sear chicken thighs 3 min per side to brown. Remove.
- Add garlic, lemon preserve and broth. Scrape brown bits. Add half and half or heavy cream. Bring to simmer,
- Add chicken thighs and cover. Cook until cooked through, about 10-15 min.
- Remove thighs and keep simmering to reduce liquid until desired taste. Pour over thighs. Add scoop of ricotta if have on hand! Add some chopped parsley.