Lemon Garlic Butter Chicken

3.0 tbsp Butter, unsalted
1.0 tsp Onion powder
1.0 tsp Pepper, black
0.25 cup Lemon Juice
450.0 Grams Green Beans (snap)
4.0 clove Garlic
3.0 tsp Texas Pete's Hot Sauce
4.0 oz Kirkland Chicken Stock
28.0 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)

Put salt, pepper, paprika and onion powder in a bowl, mix together, season chicken with mixture and set aside. Put fresh green beans in a microwave safe dish with 1/2 c water. Microwave for 5-7 minutes until tender. Remove water once green beans are done and set them aside. In a large skillet over medium-low heat melt 2 tbls butter. Once melted add chicken a fee at a time, dont over crowd the pan. Cook for 5-6 per side until chicken is cooked through. Move chicken to a plate and cover to keep warm. In same skillet melt remaining 1 tbls butter over low heat. Add garlic, dry parsley, hot sauce and crushed red chili pepper flakes (optional) to butter and cook until garlic is fragrant. Add chicken stock and lemon juice. Reduce the sauce until it thickens. Add green beans, toss to coat. Add chicken and juices from chicken to skillet and heat through. Serving Size: 4

Number of Servings: 4.0

Recipe submitted by SparkPeople user MDPORT.