To make you will need:
8-10 boneless chicken thighs
3 tablespoons grass fed butter
3 cloves minced garlic
1 cup chicken broth
1/2 cup coconut milk
1/3 cup sliced sun dried tomatoes in olive oil, drained
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper
1. Preheat oven to 400
2. Season chicken thighs with salt and pepper
3. In skillet melt 2 tablespoons butter and brown chicken on each side. About 3 min on each side
4. Take chicken out and set aside in a large baking dish. Now melt the remaining butter in skillet, and add garlic and stir until fragrant.
5. Stir in chicken broth, coconut milk, sun dried tomatoes, and seasonings.
6. Bring to a boil, reduce heat and let simmer until thickened.
7. Pour sauce over chicken in baking dish, place in oven and cook 25 min.
*sprinkle with Parmesean if not strict paleo
