Here is a simple recipe that produces amazing results. Takes less then 30 minutes start to finish. It comes with a jazzy lemon sauce that is bright yet rich...a show stopper! I strongly prefer chicken thighs for this one, chicken breasts are, well....dry! Stick to the thighs but also note that I prefer boneless skinless thighs.

Potato Crusted Lemon Chicken, bacon, shallots, basil

Author: Chef Keith Snow

Ingredients

• 8 chicken thighs

• 4 tbs potato flakes

• 2 tbs ghee

• 1 tsp pink salt

• 1 tbs butter

• 3 garlic cloves minced

• 1 shallot, sliced

• 3 slices bacon, diced

• juice of one lemon

• zest of one lemon

• handful washed basil

• 1 cup chicken broth

Instructions

1. lay thighs out has sprinkle them w salt has potato flakes.

2. In a heavy bottom skillet or dutch oven over medium heat, (something nonstick is nice) slowly brown the chicken unit lit’s crisp, flip, brown the other side and transfer to a plate.

3. Add butter to pan, shallots, bacon and garlic, cook 4-5 minutes or until bacon is cooked.

4. Add lemon juice, zest and chicken broth, bring to boil, reduce by half (add 1 tsp potato flakes to thicken) then add basil.

5. Pour lemon sauce over chicken….live large!!

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