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| Photo from Cafe Delites |
This meal starts with a basic cream sauce. If you master how to make a basic cream sauce, the options are endless for flavoring that sauce.
This sauce is flavored with garlic and parmesan cheese. A perfect combination. I served the cream sauce with pasta, but it would have been just as good on it's own, or over mashed potatoes.
Chicken with Creamy Mushroom Garlic Sauce
Recipe from Cafe Delites
Serves 6
For The Chicken:
- 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
- 1 tsp each onion powder and garlic powder
- 1/2 tsp each of dried thyme and rosemary
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 2 T olive oil
For The Sauce:
- 1 T butter
- 8 ounces (250 g) sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 T fresh chopped parsley
- 1 1/2 c heavy cream / thickened cream
- 1/2 c fresh shredded parmesan cheese
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
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 center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
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