For the chicken:
2 pounds boneless skinless chicken thighs
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 Tablespoon lemon zest
For the sauce:
2 cups evaporated milk or milk alternative
½ cup grated parmesan or non-dairy alternative
4 cloves garlic, crushed
¼ teaspoon freshly ground black pepper
2 teaspoons lemon juice
Lemon slices, for garnish
Salt to taste
- Mix together Pompeian Robust Extra Virgin Olive Oil, salt, pepper and lemon zest.
- Pour marinade over chicken and let sit for at least 30 minutes. Sear chicken in a hot pan for 8-10 minutes on each side until chicken is cooked through and golden brown.
- Remove from pan and set aside. Drain oil from pan reserving about 2 Tablespoons (enough to coat the bottom of the pan).
- Then add milk, grated parmesan and lemon juice. Simmer on low for a few minutes until the sauce has slightly thickened. Serve with chicken.