Did you ever notice how many times chicken ends up on the menu? We seem to eat it several times per week at our house but I don’t hear anyone complaining. After all, it is one of those diverse meals that can be eaten in so many different ways, it is difficult to name them all. If you are someone who loves chicken and would like a new way to make it, this recipe is going to be just what you need.
The recipe is for a one skillet chicken with garlicky mushroom sauce dish and it is fantastic. The name of the dish might be a mouthful but don’t let that fool you. It is very easy to make and once you put this on the table, your family is going to dig in.
Ingredients:
6 boneless skinless chicken thighs (or 4 breasts)
Salt and pepper
1 cup chicken broth
1 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon dried thyme
2 tablespoons olive oil
8 ounces baby bella (cremini) mushrooms, sliced
⅓ cup finely diced red onions
2 tablespoons butter
¼ cup heavy cream
2 tablespoons chopped parsley (or basil)
Directions:
Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Heat 1 tablespoon of the olive oil in a skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate.
Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Remove the chicken to plate.
Reduce the heat to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
When the sauce has thickened, reduce heat and add the butter, whisking until it melts completely. Add the mushrooms back in, then the chicken, then turn the heat back up to medium.
Cook for about 4-5 minutes, then reduce heat to low. Add cream, simmer until chicken is done, being careful to not let the cream curdle, about another 2 minutes.
Top with chopped parsley or basil and serve warm. Optionally serve on bed of cooked egg noodles.