Creamy Chicken and Mushroom Medley

40m

1 tbsp
butter
1/2
red onion, diced
1 pt
mushroom medley, chopped
1 tbsp
olive oil
1 lb
boneless skinless chicken thighs, thawed
1 tsp
fresh thyme or dash of dry thyme
1 tsp
rosemary
2 tbsp
stone ground of dijon mustard
1/2 cup
heavy cream
1/2 cup
parmesan cheese, grated
a dash
kosher salt
a dash
black pepper
  1. In a large skillet, melt butter on medium-high heat. Add onions and sauté until they are clear and translucent. Add garlic and mushrooms, cooking until tender and fragrant. Reserve to the side.

  2. Using the same pan, add oil and cook chicken over medium-high heat. Turn each piece after about 3 minutes.

  3. Turn down heat and return cooked vegetables to pan. Add thyme, rosemary, mustard, cream, Parmesan cheese, salt, and pepper.

  4. Simmer for about 10 minutes, until the sauce is a bit thick and creamy, then serve.

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