Chicken in Creamy Mushroom Sauce
"Oh wow!" was what the husband said when he ate this one skillet meal. The seared chicken thighs were so tender after it was braised in a mushroom wine sauce. Cream and parmesan cheese was used to thicken the sauce into a thick and luscious consistency. I served it with some sautéed beans made using the same skillet too!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 boneless skinless chicken thighs
- 1/2 cup flour seasoned with salt and pepper
- 2 tbsp butter
- 2 tbso olive oil
- 400 g button mushroom (sliced)
- 3 cloves garlic (minced)
- 1/2 yellow onion (diced)
- 1 &1/2 cup white wine or chicken broth
- 2 tsp dried thyme or 1 heaping tbsp chopped fresh thyme
- 1/2 cup parmesan cheese
- 2 tbsp dijon mustard
- 1/2 cup heavy cream
Instructions
- 1
Drege chicken in flour, and set aside.
- 2
Melt butter and olive oil in a large skillet over medium high heat.
- 3
Cook chicken on both sides until golden brown, remove from pan, and set aside. (4-5 minutes each side)
- 4
Reduce heat to medium, and add onion, saute for a minute, then add mushroom & garlic.
- 5
Saute for a few minutes until mushroom are limp.
- 6
Add wine/broth, scraping up the bottom of the pan, and add thyme.
- 7
Bring to boil, and add chicken back into the pan.
- 8
Lower heat to low, and allow to simmer for 15-20 minutes.
- 9
Add cream, mustard, and parmesan cheese.
- 10
Stir to combine, and allow sauce to thicken.
- 11
Remove from heat and serve.