Categories: Chicken

Ingredients

• For The Chicken:
• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons olive oil
• For The Sauce:
• 1 tablespoon butter
• 8 ounces (250 g) sliced brown mushrooms
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1 tablespoon fresh chopped parsley
• 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
• 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
• 1/2 cup fresh shredded parmesan cheese

Directions

1. - Pat chicken thighs dry with paper towel and trim off excess fat.

2. - Combine the onion powder, garlic powder, herbs, salt and pepper.

3. - Coat the chicken evenly with the combined seasoning.

4. - Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).

5. - Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.

6. - To the same pan or skillet, melt the butter and add the mushrooms.

7. - Season with salt and pepper and cook until soft (about 3 minutes).

8. - Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).

9. - Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.

10. - Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.

11. - Return chicken to the pan.

12. - Taste test and season with salt and pepper to your taste.

13. - Garnish with fresh parsley. Serve immediately.

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