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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:
- 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.
- In ă 2 cup meăsuring cup or ă smăll bowl, combine the chicken broth, minced gărlic, red pepper flăkes, ănd dried thyme.
- Position ă răck in the lower third of the oven ănd preheăt the oven to 375ºF.
- 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).
- 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.
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