This 1 pan recipe is ready in 30 minutes! Jazz up your chicken with mushrooms, butter, garlic & cream. Heavenly! ⠀
INGREDIENTS:⠀
4 Boneless, Skinless Chicken Thighs or Breast
1 cup Half & Half or Heavy Cream (less heavy cream unless you prefer a much thicker sauce!)⠀
2tbs Minced Garlic⠀
1 cup of Chicken Broth⠀
4 tbsp of Butter (or more if you want a more “buttery” flavor)⠀
2–3 tbsp of Refined Coconut Oil (for frying)⠀
1 cup Sliced Mushrooms⠀
2 tbsp Grated Parmesan⠀
Salt & Pepper to taste⠀
Basil for garnish⠀
Frying the Chicken:⠀
Heat up pan on Medium and add Coconut Oil & 1 tbsp of butter. Lay the chicken flat on the pan and fry up both sides until done & golden. If you use skin-on meat, fry up the skin side first. If you feel that the oil isn’t enough to fry with, add 1 more tbsp of Coconut oil. Set aside cooked chicken. Don’t drain the oil or the browned bits! It will give flavor to the dish.⠀
Sauce:⠀
1.In the same pan, turn heat down to medium-low & add garlic. Sauté until lightly brown. Add 3 tbsp of butter. Add Mushrooms and sauté until lightly brown but not soggy.⠀
2.Turn up heat to Medium-High and add Chicken Broth & Half and Half/Heavy Cream. Stir slowly, but frequently with a whisk until it comes to a boil, the sauce will thicken at this point. Once it has thicken to your liking, turn the heat to low-medium. Add Salt & Pepper to taste. The longer you let it sit, the thicker it will get. If you prefer a runny sauce, slowly add more chicken broth + half & half to the mixture and turn the heat to low.⠀
3.Add the cooked chicken breast/thigh to the pan and coat well with the sauce. Turn off heat.⠀
4.Sprinkle parmesan cheese and basil. Serve with side of your choice!⠀
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