Serves 4
4 boneless, skinless chicken thighs
6 button mushrooms, cleaned, sliced (or mushrooms of choice)
1/2 cup heavy whipping cream
2 Tablespoons olive oil
3 Tablespoons chicken broth
1/2 teaspoon dried rosemary
1 pinch garlic powder
salt
pepper
Pour oil into large nonstick pot, or a non stick pan. Turn heat to medium low and add mushrooms, light salt mushrooms.
When mushroom begin to get a little color on them remove from pan and add chicken.
Saute chicken until it’s done, flipping once or twice. This will take about 10 – 15 minutes. Remove chicken from pan and set aside.
Add broth to the pan and let it cook for a couple of minutes. Add cream and cook for 2-3 minutes stirring the entire time.
Check for seasoning, add salt and pepper to taste. Add mushrooms back to the pan and cook 1 minute more. Serve sauce over chicken. Enjoy.
Peace,
CK