I need to begin with OMG!!! This dish although not very colorful is amazing! I'm not a big fan of chicken thighs overall as they can seem never cooked enough for me. I'm not even a big fan of mushrooms! Can you believe it, I don't usually choose either one of the main stars in this dish and I still loved it! Even brought the leftovers for lunch today! Just as good the next day as it was the first.
Here is the recipe...
Ingredients
For The Chicken:
1 1/2 pounds boneless skinless chicken thighs (around 6 fillets)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
The Sauce:
1 tablespoon butter
8 ounces sliced white mushrooms
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/2 - 1 teaspoon each of dried thyme and dried rosemary
Instructions
Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8-10 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3-5 minutes). Add the garlic, thyme and rosemary; sauté (about 1 minute).
Return chicken to the pan, reduce heat to low, cover for about 5 minutes. Taste test and season with salt and pepper to your taste. Serve immediately.
Like I said, although not pretty this dish is super tasty and worth trying!
Enjoy!
Witchy Tip: If sage isn't available, use peppermint essential oil mixed with water. Spray to cleanse your room or space!
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