1 onion, thinly sliced
1 cup of sliced mushrooms
1 1/2 pound (or so) boneless chicken thighs
1 to 2 tsp ground sage
1 to 2 tsp dried mint
1 tsp salt
1/2 tsp pepper
1 cup (or so) broccoli florets
2 TBSP olive oil
Juice of 1/2 lemon
- In a large pan, saute sliced onions in 2 TBSP of olive oil on medium heat
- As onions soften, add sliced mushrooms and stir
- Sprinkle both sides of chicken with salt, pepper, sage and mint
- Add chicken to pan, pushing aside onions and mushrooms, about 4 minutes on each side until lightly browned
- Add broccoli florets, lower heat and stir until broccoli is bright green
- Turn off heat, squeeze lemon juice over everything, and let sit until you’re ready to serve
- Nice one-dish meal, serve with a sprig of fresh mint if you have it
