CHICKEN WITH CREAM MUSHROOM SAUCE

STEP 1

Cut each thigh in half horizontally to form 4 thin steaks in total

STEP 2

Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.

STEP 3

Melt one tablespoon of butter in a large skillet over medium high heat.Add chicken and cook each side for 2 minutes until golden brown and just cook through.  Remove from skillet, cover and let them rest.

STEP 4

In the same skillet, add remaining butter and turn heat to high.  Drain water of out mushroom cans, Then add mushrooms and cook for 4 minutes, until starting to turn golden brown.

STEP 5

Then add garlic and salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden brown.

STEP 6

Add white wine. Cook for 30 seconds, scraping the bottom of the pan, until wine is evaporated.

STEP 7

Add vegetable stock, cook for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 4 minutes until it thickens slightly.

STEP 8

Stir in parmesan, taste and add more salt and pepper if needed.

STEP 9

Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with boiled broccoli.  Then, ready to serve.