Lemon Fire Chicken Fillets

These are great served on salad or in a soft shell taco.

• Grab your skillet.

• Heat it up and with some extra virgin olive oil.

• Plop the pre-seasoned (salt and pepper) boneless, skinless, chicken fillets in the pan.

• Add diced white onions, chopped garlic, dried oregano, rosemary.

• When browned on one side (apron 2-3 mins) flip the chicken over and add a chunk of butter, some lemon juice, chicken stock, and a GENEROUS pinch of chili flakes to the pan.

• Use a silicone spatular to get all the goodness from the bottom of the pan and whip it into a sauce.

• Use a spoon to baste your chicken heavily with the chunky liquid mess (now here we have been known to "get fancy" and add thyme or rosemary sprigs - it's up to you).

• Once cooked through and nicely browned (160 degrees internally).

• Squirt Lemon Fire all over it while it rests for a few minutes.

TA DA! Spicy chicken fillet heaven! Eat it from the pan, or on a tortilla, or over zucchini....