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Herb Chicken with Lemon Cream Sauce
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Zest of 1 lemon
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • subheading: For the lemon cream sauce:
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes, or more, to taste
  • ½ cup chicken broth
  • ½ cup heavy cream
  • Juice of 1 lemon
  • ½ teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
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