Lemon Chicken in a Garlic & Herb Butter Sauce

4 chicken thighs, boneless/skinless, pounded to 1/4" thickness
Salt & Pepper to taste
1 Tablespoon extra virgin olive oil
1/2 cup chardonnay
Juice and zest of 1/2 lemon
2 Tablespoons Roasted Garlic & Herb finishing butter
Fresh parsley, chopped, for garnish (optional)
4 cups Couscous, prepared according to package directions

Heat a skillet over medium high heat for two minutes. Season chicken with salt and pepper. Add olive oil to skillet and swirl to coat; add chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice; lower heat to medium low.

Return pan to heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place chicken on a serving platter. Whish finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley.

Serve with prepared couscous, spooning some of the sauce over the couscous to add extra flavor.

GREAT weeknight meal- quick and easy!

Notes: Any chicken will work. If you use chicken with a bone, cook longer until chicken is done before adding wine and lemon juice.

Also, if you can't find the garlic and herb butter, make your own...I did! Take 2 tablespoons of butter and soften; add one clove of pressed garlic, some dried basil, rosemary and any other spices you enjoy with chicken. Works great...