Monday, February 12, 2018
Chicken Parm Mushroom Sauce
I love cooking and finding new recipes. When I have free time, which is rare, I search Pinterest. I knew I had chicken thighs and mushrooms so I searched for those words. This recipe came up. I of course modified it a little.
If you recall this recipe where I was given Parmesan Cheese to try. They sent me 3 blocks of cheese, so I had plenty on hand for this recipe. The quality of the Parmigiano Reggiano is amazing. It blends so well in this recipe.
We prefer Chicken Thighs, but if you want you can use Breasts.
I cooked this meal in about 30 min in one skillet. It was easy to cook and clean up from. I hate cooking a meal that causes a lot of dishes.
As the instructions list, cook the chicken in oil, then set aside. Use the same oil to cook the mushrooms, then set aside. In the same pan melt butter and then add garlic until tender. Whisk in flour, then the broth, heavy cream, and remaining ingredients. While everything was cooking I made No Yolk noodles to go with the chicken. The sauce is a little runny which is perfect with pasta. Make sure you let the sauce simmer and thicken before adding back in the chicken and mushrooms. I turned the heat down and covered to ensure my chicken was cooked through.
I have said before my husband is a picky eater. It is hard to try new recipes, but if I know the base is something he will like then it’s usually a success! He loves chicken thighs, parmesan, and mushrooms. I went light on the salt and pepper because he always adds some.
I set my table with my new Mackenzie Childs purchases.