ONE SKILLET CHICKEN WITH GARLICKY MUSHROOM CREAM SAUCE

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.
6. ........................
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