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Chicken in Creamy Mushroom Sauce
Delishar
Print Recipe
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