2 boneless, skinless chicken thighs
Rosemary Chicken Blend
Rosemary Extra Virgin Olive Oil
3 Tbl unsalted butter
4 cloves garlic, grated
3 Tbl flour
1/4 tsp White Pepper
1/2 tsp fine salt
1 cup milk
1/2 cup grated part
a few scrapes Nutmeg
4 pieces flatbread
Toppings: mushrooms, caramelized onions, spinach, etc
Mozzarella Cheese

Transform store-bought flatbread into a lunchtime, suppertime or anytime snack. We love these for cocktail hour, especially when we pair them with our Citrus & Mint Gin & Tea. Load this flatbread up with any toppings you have on hand. Easy and so very delicious!


1.First, sear the chicken thighs. Heat a skillet over medium-high heat. Season the chicken thighs on both sides with Rosemary Chicken Blend. Drizzle Rosemary Extra Virgin Olive Oil into the skillet and sear the thighs on one side for 5 minutes until golden brown. Turn and reduce the heat. Continue cooking until the chicken is cooked through, firm to the touch, the juices run clear when pierced, about an additional 6 minutes. Allow the chicken to cool completely, slice and set aside.
2.Next, make the sauce. In a small saucepan over medium heat, melt the butter until it foams. Add in the grated garlic. Cook for 1 minute. Whisk in the flour. A thick paste will form. Manage your heat to prevent scorching, but you are looking to cook this roux for about 1 minute.
3.Turn off the heat and whisk in the milk until well combined. Turn the heat back on to medium and add in the white pepper and salt.
4.Switch to a wooden spoon and stir constantly until the sauce thickens. Add in the parmesan and continue stirring. You can adjust with a little milk if the sauce is too thick. Add in the nutmeg and taste. Adjust with salt and pepper if needed.
5.For the flatbread: Preheat oven to 425°F. Spoon about 3 Tbl of the garlic sauce onto the flatbread. Top with sliced chicken. Add toppings and cover with cheese. We love caramelized onions, mushrooms and spinach on these!

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