Don’t skip the anchovies in this healthy chicken thigh recipe.
Heat 1 teaspoon oil in a large cast-iron pan over medium-high heat.
Transfer to a serving platter.
Meanwhile, combine butter, basil and anchovies in a small bowl.
Add the remaining 2 teaspoons oil and peppers to the pan.
Transfer to a bowl and sprinkle with the remaining 1/4 teaspoon salt.
Top the chicken with the butter mixture and serve with the peppers and lemon wedges, if desired.
A better measure: Aim for 4 oz.
of raw meat (3 oz.
cooked) per person.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
