Perfect meal to impress on a Sunday or any night of the week. My mother would make this with whatever fresh herbs were growing and ready in her garden. I also used fresh herbs.
1 package spreadable herb cheese (I used Rondele Garlic and Herb)
2 shallots, chopped
3 large garlic cloves, chopped
Zest of 1/2 a lemon
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped.
1 tablespoon all purpose flour
Salt and pepper to taste
Blue cheese and fresh herbs for garnish, optional
Lemony Herbed Chicken Thighs Directions
Season chicken thighs geneorusly with salt and pepper.
In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the chicken thighs and cook until done (brown on each side, no longer pink inside and juices run clear when pierced with a knife or fork). When done remove to a skillet and and set aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic, shallots, basil, thyme, rosemary and sage. Saute until fragrant, about 1 minute.
Stir in spreadable herb cheese, chicken broth, lemon juice and lemon zest. Stir together. Sprinkle in the flour and stir until well combined.
Cook until sauce has thickened. Return chicken to skillet and cook until warmed through.
Garnish with Blue cheese and fresh herbs. Can serve over rice or mashed potatoes. Can also eat alone with a biscuit to soak up all the creamy goodness.