Ingredients

• 1 tablespoon Olive Oil
• 1 pound chicken thighs (boneless or bone in)
• kosher salt and pepper
• 1 tablespoon unsalted butter
• 12 ounces whole cremini mushrooms, stems removed
• 4 garlic cloves, minced
• 1/4 cup Balsamic Vinegar
• 3/4 cup pastured cream
• 3 tablespoons chopped fresh parsley

Directions

1. Season the chicken thighs with salt and pepper. You can also use chicken

2. Heat the olive oil in a large skillet or pot over medium heat. Once hot, add the chicken and sear on both sides until golden brown, about 2 minutes per side. Remove the chicken and place it on a plate.

3. Add 1 tablespoon of butter to the skillet. Add the mushrooms and garlic to the skillet. Cook for 5 to 7 minutes, until softened. Add a pinch of salt and pepper and stir.

4. Deglaze the pan with the ¼ cup Fustini’s balsamic vinegar. Cook for 1 to 2 minutes. Stir in the cream and cook for another few minutes, until slightly thickened. Add the chicken back to the skillet. Cover and cook for 6 to 8 minutes over low heat, or until the chicken reaches an internal temperature of 165 degrees F. Follow the same for chicken breasts, just be sure to check the internal temp!

5. Top with fresh parsley and serve!

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