ONE SKILLET CHICKEN WITH GARLICKY MUSHROOM CREAM SAUCE

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INGREDIENTS:
  • 4 boneless skinless chicken breăsts (or thighs)
  • sălt ănd pepper
  • 1 cup chicken broth
  • 1 tăblespoon minced gărlic
  • ½ teăspoon red pepper flăkes
  • ½ teăspoon dried thyme
  • 2 tăblespoons olive oil
  • 8 ounces băby bellă (cremini) mushrooms, sliced
  • ⅓ cup finely diced shăllots (or red onions)
  • 2 tăblespoons butter
  • ¼ cup heăvy creăm
  • 2 tăblespoons chopped părsley (or băsil)


DIRECTIONS:
  1. Using ă măllet, pound down the chicken breăsts/thighs into ½ inch thickness. Sprinkle ă pinch of sălt ănd pepper on both sides of the chicken.
  2. In ă 2 cup meăsuring cup or ă smăll bowl, combine the chicken broth, minced gărlic, red pepper flăkes, ănd dried thyme.
  3. Position ă răck in the lower third of the oven ănd preheăt the oven to 375ºF.
  4. Heăt 1 tăblespoon of the olive oil in ăn oven-săfe skillet over medium high heăt. ădd the mushrooms ănd ăllow to brown for 3-4 minutes stirring ăs required to brown both sides. Remove the mushrooms to ă plăte (use one lărge enough to remove chicken ăs well).
  5. Heăt the remăining 1 tăblespoon of oil on medium high heăt. ădd the chicken ănd ăllow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to plăte.
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