Post by Loupy on Feb 3, 2017 17:04:29 GMT -7
CREAMY GARLIC MUSHROOM CHICKEN
From: Beth @ www.budgetbytes.com/
A good pan sauce is so simple to make and squeezes every last drop of flavor out of your meat. This week I made a creamy garlic pan sauce for some chicken thighs that I had stashed in the freezer, and added mushrooms to bulk out the meal a bit. You can serve this Creamy Garlic Mushroom Chicken over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to compliment these creamy flavors. Keep dinner simple, keep dinner delicious!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Serves: 4
INGREDIENTS
8oz. mushrooms
4 cloves garlic
4 boneless, skinless chicken thighs
Salt and pepper to taste
1 Tbsp cooking oil
½ cup chicken broth*
1 cup half and half
¼ cup grated Parmesan
Parsley for garnish (optional)
INSTRUCTIONS
Wash and slice the mushrooms.
Mince the garlic.
Season both sides of the chicken thighs with salt and pepper.
Heat a large skillet over medium, then add a tablespoon of cooking oil.
Swirl the oil to coat the bottom of the skillet.
Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side).
Remove the chicken to a plate and cover with foil to keep warm.
Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens.
Add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted.
Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom.
Add the half and half to the skillet and bring it up to a simmer.
Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes.
Stir in the Parmesan until it has melted in.
Taste the sauce and season with salt and pepper if needed.
Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through.
Top with fresh parsley for garnish, if desired.
NOTES
*I use Better Than Bouillon to make my broth.
From: Beth @ www.budgetbytes.com/
A good pan sauce is so simple to make and squeezes every last drop of flavor out of your meat. This week I made a creamy garlic pan sauce for some chicken thighs that I had stashed in the freezer, and added mushrooms to bulk out the meal a bit. You can serve this Creamy Garlic Mushroom Chicken over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to compliment these creamy flavors. Keep dinner simple, keep dinner delicious!
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Serves: 4
INGREDIENTS
8oz. mushrooms
4 cloves garlic
4 boneless, skinless chicken thighs
Salt and pepper to taste
1 Tbsp cooking oil
½ cup chicken broth*
1 cup half and half
¼ cup grated Parmesan
Parsley for garnish (optional)
INSTRUCTIONS
Wash and slice the mushrooms.
Mince the garlic.
Season both sides of the chicken thighs with salt and pepper.
Heat a large skillet over medium, then add a tablespoon of cooking oil.
Swirl the oil to coat the bottom of the skillet.
Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side).
Remove the chicken to a plate and cover with foil to keep warm.
Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens.
Add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted.
Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom.
Add the half and half to the skillet and bring it up to a simmer.
Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes.
Stir in the Parmesan until it has melted in.
Taste the sauce and season with salt and pepper if needed.
Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through.
Top with fresh parsley for garnish, if desired.
NOTES
*I use Better Than Bouillon to make my broth.
