Skillet Rosemary Chicken Thighs

• 2 Tablespoons Olive Oil, Divided
• 1 teaspoon Chopped Fresh Rosemary
• 1 teaspoon Chopped Fresh Sage
• 1 clove Garlic, Minced
• 1 whole Green Onion, Minced
• 1/4 cups Chicken Stock Or White Wine
• 4 Boneless, Skinless Chicken Thighs
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 Tablespoon Butter

1. In a small bowl whisk together half of the olive oil and the next 5 ingredients.
2. Set aside.
3. Season the chicken with salt and pepper on both sides.
4. Heat the remaining olive oil on medium in a non-stick skillet.
5. Add the chicken to the skillet and brown on both sides.
6. This will take about 4 minutes per side.
7. Add stock/herb mixture to the skillet and simmer for 15-20 minutes or until the chicken is cooked.
8. Remove the chicken to a plate and cover with foil to keep it warm.
9. Turn the heat to medium-high, add the butter to the remaining sauce in the pan and stir until the butter is melted.
10. Pour sauce over the chicken and serve.

olive oil, rosemary, clove garlic, green onion, chicken, chicken thighs, salt, black pepper, butter

Taken from tastykitchen.com/recipes/main-courses/skillet-rosemary-chicken-thighs/ (may not work)