Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless (skinless chicken thighs, (breasts can also be used))
  • 2 Tablespoons olive oil
  • 4 ounces sliced mushrooms
  • 3 whole garlic cloves
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh herbs (I used thyme, sage, and rosemary)

Instruction

  • In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
  • Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
  • Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
  • Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.