Chicken Thighs With Creamy Mushroom Garlic Sauce - Cafe Delites

⊙ Ingredients

• 1 1/2 pounds boneless chicken thighs skinless (around 6-8 fillets)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper cracked
• 2 tablespoons olive oil
• 1 tablespoon butter
• 8 ounces brown mushrooms sliced
• 4 garlic cloves minced (or 1 tablespoon minced garlic)
• 1 tablespoon parsley fresh, chopped
• 1/2 – 1 teaspoon dried thyme adjust to your taste
• 1/2 – 1 teaspoon dried rosemary
• 1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*
• 1/2 cup parmesan cheese fresh shredded

♪ Method

1. 1Pat the chicken thighs dry and trim off excess fat.
2. 2Combine the onion powder, garlic powder, herbs, salt and pepper.
3. 3Coat the chicken evenly with the combined seasoning.
4. 4Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear the chicken thighs in batches until browned on each side and no longer pink in the centre.
5. 5Transfer the chicken to a plate and keep warm.
6. 6Melt the butter in the same pan and add the mushrooms.
7. 7Season the mushrooms with salt and pepper and cook until soft.
8. 8Add the garlic, parsley, thyme and rosemary and sauté until fragrant.
9. 9Stir in the cream and bring it to a simmer.
10. 10Reduce the heat and continue cooking until the sauce has thickened slightly.
11. 11Stir in the parmesan cheese and let it melt through the sauce for 2 minutes, stirring occasionally.
12. 12Return the chicken to the pan.
13. 13Taste and season with salt and pepper as needed.
14. 14Garnish with fresh parsley and serve immediately.