Sautéed Chicken Thighs
1.9g
Net Carbs
38.6g
Protein
32.7g
Fat
0.3g
Fiber
467
Calories
Ingredients:
- 1/2 small Onion
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Unsalted Butter Stick
- 2 tablespoons Parsley
- 1/2 teaspoon leaf Oregano
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 1 tablespoon Olive Oil
- 32 ounce boneless, raw (yield after cooking) Chicken Thigh
- 1 teaspoon Garlic
Directions:
- In a large skillet, melt 1 tablespoon butter together with olive oil. Brown chicken in batches. Transfer to a bowl.
- Melt remaining tablespoon of butter. Add diced white onion to skillet; cook 5 minutes, until softened. Stir in minced garlic; cook 1 minute more.
- Add stock, vinegar, and oregano. Return chicken and accumulated juices to skillet. Cover and simmer 20 minutes until chicken is cooked through. Sprinkle with parsley before serving.
