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Creamy Garlic Herb Chicken<\/p>\nCreamy Garlic Herb Chicken<\/p>\n
<\/p>\n
6 pieces of chicken, salt and peppered (I used thighs)<\/p>\n
3 T. \u00a0olive oil<\/p>\n
\u00bc cup butter<\/p>\n
16 ounces sliced mushrooms<\/p>\n
2 T. \u00a0minced garlic<\/p>\n
3 tsp. thyme<\/p>\n
1\u00bd tsp. rosemary<\/p>\n
1 tsp. salt<\/p>\n
\u00bc tsp. pepper<\/p>\n
1 cup chicken broth<\/p>\n
2 cups heavy cream<\/p>\n
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Heat large skillet over medium high heat. Add olive oil and chicken. If using boned chicken cook chicken for 8 minutes per side. Remove chicken from skillet. Wipe skillet clean with a paper towel. Melt butter over medium high heat and add mushrooms. Cook for about 5 minutes. Add garlic, thyme, rosemary, salt and pepper and cook for another minute. Add chicken broth and heavy cream and bring to a boil.<\/p>\n
Lower heat to medium low and add chicken back in. Cook for about 20 minutes. Chicken should reach and internal temperature of 165 degrees F. Serve<\/p>\n","protected":false},"excerpt":{"rendered":"
Creamy Garlic Herb Chicken 6 pieces of chicken, salt and peppered (I used thighs) 3 T. \u00a0olive oil \u00bc cup butter 16 ounces sliced mushrooms 2 T. \u00a0minced garlic 3 tsp. thyme 1\u00bd tsp. rosemary 1 tsp. salt \u00bc tsp. pepper 1 cup chicken broth 2 cups heavy cream Heat large skillet over medium high heat. Add olive oil and chicken. If using boned chicken cook chicken for 8 minutes per side. Remove chicken from skillet. Wipe skillet…<\/p>\n