Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pounds boneless (skinless chicken thighs)
  • Kosher salt and freshly ground black pepper (to taste)
  • 5 1/2 tablespoons all purpose flour (divided)
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic (minced)
  • 1 small shallot (diced)
  • 8 ounces cremini mushrooms (sliced)
  • 1 cup chicken stock
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  • Heat canola oil and butter in a medium skillet over medium heat.
  • Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  • Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
  • Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  • Gradually whisk in chicken stock and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  • Serve immediately.