Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley leaves
1 tablespoon unsalted butter
2 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups half and half
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Instructions
1.Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish
with nonstick spray.
Season chicken thighs with salt and pepper, to taste.
2.Melt 2 tablespoons butter in a large skillet over medium high
heat. Add chicken, skin-side down, and sear both sides until golden
brown, about 2-3 minutes per side.
Place chicken, skin-side up, in a single layer into the prepared
baking dish. Place into oven and roast until completely cooked
through, reaching an internal temperature of 175 degrees F, about
10 minutes.
3.To make the mushroom sauce, melt remaining tablespoon butter
in the skillet. Add garlic and mushrooms, and cook, stirring
occasionally, until tender and browned, about 5-6 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually
whisk in half and half, thyme, basil and crushed red pepper flakes;
season with salt and pepper, to taste. Cook, whisking constantly,
until slightly thickened, about 3-4 minutes.
4. Place chicken on top of sauce and put back into oven for 15-20
mins. Garnished with parsley, if desired.
Originally Submitted
6/28/2017
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