- 4 chicken thighs (boneless with the skin-on and lightly pounded)
- 4 tablespoons butter
- 1⁄4 cup almonds (sliced)
- 1 lemon (juiced)
- 1 bunch parsley
- 1 garlic clove (skin-on)
- salt and pepper
Directions See How It's Made
- Season chicken with salt and pepper.
- In a skillet over medium-high heat, add the butter, once it has foamed and subsided, place the chicken, skin-side down and cook through, about 3 to 4 minutes per side. Remove chicken from pan, and add the almonds and garlic clove, and cook until golden, about 2 minutes.
- Add the lemon juice and parsley and stir together. Spoon sauce over chicken to serve.