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Chicken in Creamy Mushroom Sauce

Delishar
Servings 4

Ingredients
  

  • 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
 

  • Drege chicken in flour, and set aside.
  • Melt butter and olive oil in a large skillet over medium high heat.
  • Cook chicken on both sides until golden brown, remove from pan, and set aside. (4-5 minutes each side)
  • Reduce heat to medium, and add onion, saute for a minute, then add mushroom & garlic.
  • Saute for a few minutes until mushroom are limp.
  • Add wine/broth, scraping up the bottom of the pan, and add thyme.
  • Bring to boil, and add chicken back into the pan.
  • Lower heat to low, and allow to simmer for 15-20 minutes.
  • Add cream, mustard, and parmesan cheese.
  • Stir to combine, and allow sauce to thicken.
  • Remove from heat and serve.

Notes

Adapted from Laughing Spatula