1. Mix all the ingredients for the marinade, Emulsify the oil and vinegar together.
2. Add in chicken and allow it to marinate at room temperature for about 30 minutes or if you have time marinate overnight in refrigerator.  

Option 1.  Stove top Cooking

1. Heat a heavy-bottomed pan. Add the butter/Fat and allow it to melt.

    

2. Add garlic and sauté for 2-3 minutes.

    

3. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.

    

4. Cook the chicken until lightly brown on one side, 3-5 minutes.

    

5. Add the marinade and 1/4 cup water.

    

6. Cover the pot and allow it to cook for 10 minutes, turning the chicken halfway through.

    

7. juices should run clear or take temp and should read 165f

8. Remove the chicken  and set aside; add 1/4 cup cream or milk alternative into the pot, mixing well with the liquid in the pot.

    

9. As soon as the sauce thickens, pour it onto the chicken  and serve.

    

Option 2 Instant Pot/Pressure Cooker Cooking

1. turn your Pressure Cooker to Saute and when it is hot, add the butter/fat and allow it to melt.

    

2. Add  garlic and saute for 2-3 minutes.

    

3. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.

    

4. Cook the chicken until  lightly browned on one side, 3-5 minutes.

    

5. Add the marinade and 1/4 cup water.

    

6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure. 

    

7. Remove the chicken on to a plate and add 1/4 cup cream or milk alternative into the pot, mixing well with the liquid in the pot.

    

8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

    

   I normally serve this with NoOddle or Miracle noodles but if you are not watching carbs go for the rice or a wide egg noodle. and add in a veggie for a rounded meal