ONE SKILLET CHICKEN WITH GARLICKY MUSHROOM CREAM SAUCE #familydinner #easydinner

Another skillet chicken formula! This simple chicken supper is made with sautéed garlic and mushrooms and beat with a smooth sauce. I utilized chicken bosoms for this formula, however chicken thighs would be delightful as well!

Rather than beginning off with the chicken bosoms, this time we're sautéing off certain mushrooms, giving them a chance to sweat up a bit in a little olive oil before the chicken gets it's turn. Regardless we're utilizing straightforward fixings like margarine, garlic, red pepper drops, thyme, and mushrooms. It's everything wash room/fridge staples, people. No compelling reason to hurried to the store. I utilized shallots in this formula however in the event that you don't have any close by, don't hesitate to utilize red onions.

What truly makes this chicken supper next dimension stuff is the chicken soup stewed with shallots and a major sprinkle of substantial cream at the end. The sauce is rich and sumptuous and is flawless to hurl with some blessed messenger hair pasta! You can twofold the elements for the sauce and sprinkle it on pasta or veggies. I served it up twice. Once with asparagus and the second time with pasta and with each time, I adored this garlicky mushroom chicken supper somewhat more. Next time, i'm presenting dried up bread with this chicken so I can clean up all the smooth garlicky sauce.

Also Try Our Recipe : CREAMY ITALIAN SAUSAGE SOUP

INGREDIENTS:

• 4 boneless skinless chicken breasts (or thighs)
• 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 shallots (or red onions)
• 2 tablespoons butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley (or basil)

DIRECTIONS:

1. 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.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat 1 tablespoon of the olive oil in an oven-safe 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 (use one large enough to remove chicken as well).
5. 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. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to plate.
6. Reduce the flame 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 SIMMER AND REDUCE FOR ABOUT 8-10 MINUTES OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. <– if you do not do this step, your sauce will NOT thicken.
7. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.

NOTES:
Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.

For more detail : bit.ly/2E2HXmq

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