Dinner Tonight : Pan Seared Chicken Thighs with Risotto and Asparagas

I have never tried this before and actually I kind of made it up while in the grocery store.

~ Ingredients ~

- Boneless skinless chicken thighs
- 1/2 of a large onion, chopped
- chicken broth ( carton will work because you will also need the broth for risotto )
- garlic glove
- lemon juice
- 2 tbsp olive oil
- Rosemary sprigs
- Salt and Pepper
- 1-2 tbsp flour
- 1-2 tbsp butter

Coat a saute pan with olive oil.
Once hot, add onion, minced garlic and rosemary.
Salt and pepper the chicken thighs.
Once onion is tender, add the chicken thighs on a medium heat.
Brown chicken on the top and bottem and cook until juices run clear and chicken is cooked throughout.
Add a splash of lemon juice to chicken towards the end for flavor.
Remove chicken.
With the rest of the juices from cooking the chicken, add a tablespoon of butter and flour to create a pan sauce.
Whisk together until sauce is creamy.
Remove rosemarry sprig.
Pour sauce over chicken.
Cook risotto according to package directions.
With the asparagas, I am going to saute them in olive oil and salt and pepper.
Sorry if its a little scattered... you may wanna check back later tonight because the recipe might change a little as I make it. I hope you all enjoy!! :-)