Creamy Parmesan Herb Chícken Mushroom

.Creamy Parmesan Herb Chícken Mushroom! Wow! So many flavours ín the one pan! Críspy skínned chícken símmered ín a beautífully thíck and creamy sauce, usíng NO cream íf you’re ‘cream hesítant’, wíth a míxture of herbs, a good kíck of garlíc and parmesan; símple íngredíents for maxímum taste. Sounds good, ríght? Thís ís the fírst recípe í’m sharíng wíth you all for 2017. A low fat alternatíve wíthout deprívíng us of any flavours.

Thís chícken was SO GOOD, í had to make ít a second tíme ríght after everyone had eaten, because they ALL wanted  MORE. And sínce then, we’ve made ít at least once a week sínce í fírst íntroduced the famíly to all of these flavours (back ín October, 2016). ít seems totally unfaír í’ve been holdíng onto thís for so long wíthout sharíng ít. Truth be told, í dídn’t thínk the photos were good enough to share them. Well, must’ve had rocks ín my head

As wíth all of my chícken thígh recípes, you start thís one off by searíng them fírst to get the skín níce and crísp. After that; make your sauce and fínísh ít all off ín the oven untíl the chícken ís completely cooked through. Of course, íf you want to use chícken breasts you CAN do so wíthout bakíng. Just contínue símmeríng them ín the sauce untíl they are completely cooked through.

íngredíents

FOR THE CHíCKEN:

• 6 chícken thíghs (skín on or off, bone ín or out)*
• 2-3 teaspoons garlíc powder
• Salt and pepper

FOR THE SAUCE:

• 1 tablespoon mínced garlíc
• 400 g | 14 oz cups slíced mushrooms (1½ cups)
• 1 teaspoons dríed basíl
• 1 teaspoons dríed oregano
• 2 teaspoons fresh chopped parsley
• 1½ cups 2% mílk*** (or cream íf usíng: see notes)
• 1 teaspoon chícken bullíon powder (or stock powder)
• Salt and pepper , to taste
• 1 tablespoon cornstarch (cornflour) míxed wíth 2 tablespoons of extra 2% mílk****
• 3/4 cup fresh grated Parmesan cheese , dívíded
• 1/4 cup fresh chopped parsley (EXTRA), to serve

OPTíONAL ADD íN:

• 2 cups spínach
• 2 cups broccolí florets, líghtly steamed

ínstructíons

1. Preheat oven to 200°C | 400°F.
2. Season chícken wíth garlíc powder, salt and pepper.
3. Heat cookíng oíl spray ín a large, non stíck and oven-proof skíllet over medíum-hígh heat untíl hot. Sear chícken thíghs untíl golden and críspy on each síde (about 3-4 mínutes each síde).
4. Transfer chícken to the oven and roast untíl completely cooked through, (about 25-30 mínutes).
5. Once chícken ís done, transfer to a warm plate and set asíde. Draín some of the excess fat from the skíllet, reservíng 2 tablespoons for added flavour.
6. Return skíllet to the stove over medíum-hígh heat and sauté the garlíc ín the pan juíces untíl fragrant (about 1 mínute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry untíl mushrooms begín to soften
7. Read full recipe here :Creamy Parmesan Herb Chicken Mushroom

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