Creamy Chicken and Mushrooms Skillet

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/4 cup

Butter , divided

1 Tbsp

Olive Oil

1.5 lb

Boneless, Skinless Chicken Thighs

1

Shallot , thinly sliced

6 cloves

Garlic , chopped

3 cups

Baby Bella Mushrooms

capped and sliced

1 Tbsp

All-Purpose Flour

1 cup

White Wine

or Chicken Broth

1 cup

Milk

to taste

Salt

to taste

Ground Black Pepper

to taste

Cooked White Rice

for serving

(optional)

to taste

Minced Fresh Parsley

for garnish

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Heat Butter (2 Tbsp) and Olive Oil (1 Tbsp) in a large skillet over medium heat.

Step 2

Season the Chicken (1.5 lb) with Salt (to taste) and Ground Black Pepper (to taste) and place in the skillet to sear on one side for about 5-6 minutes, depending on thickness.

Step 3

Flip and sear the other side for about 5 minutes, until they are golden brown on both sides. Remove the chicken from the skillet and set aside.

Step 4

Into the same skillet, add more Butter (1 Tbsp) . Once melted, add the Shallot (1) and sauté for 2 minutes.

Step 5

Add the Baby Bella Mushrooms (3 cups) and season with a pinch of salt. Saute for 3 more minutes, until the mushrooms have darkened and shriveled.

Step 6

Now, add the Garlic (6 cloves) and saute for 1 more minute, until fragrant.

Step 7

Add the remaining Butter (1 Tbsp) along with the All-Purpose Flour (1 Tbsp) and stir it in the pan with a wooden spoon. Slowly add the White Wine (1 cup) and then the Milk (1 cup) , letting it bubble up and simmer for a few minutes.

Step 8

Add the chicken back to the pan for 5 more minutes on low heat. Taste the sauce and season with salt and pepper, as desired.

Step 9

Serve over White Rice (to taste) and garnish with Fresh Parsley (to taste) .