Lastnight we had a special Sparks meeting. Group swim at the local pool, so we had to have an early dinner.
I picked our daughter up from school and she advised me that her earache from the night before had returned. We headed over to the nearest walk-in clinic and the Dr. said that her ears looked fine. No sign of infection or blockage. A dose of pain reliever and to keep and eye on it, was the prescription.
I get her home, give her some meds and a hot water bottle to lay her head down on and she drifts off into a nap. It was a short lived nap because her 2-1/2yo brother kept bugging her and lining up his cars along her body as she lay on the couch. This was enough of a attention keeper for him that I was able to get dinner on.
Here’s what I made:
Creamy Chicken and Mushroom Skillet
Courtesy of Laughing Spatula
8 boneless skinless chicken thighs
½ cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms (I used cremini but any will do)
1 large clove garlic, chopped
1½ cups white wine or chicken broth (I used 1/2 cup of dry sherry and 1 cup of chicken broth)
1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
½ cup Asiago cheese (or other hard cheese like Parmesean)
2 tablespoons Dijon mustard
½ cup cream (I used whipping cream)
In a large skillet, melt butter and olive oil on medium high heat.
Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
Add white wine and thyme – scraping up all the bits in the bottom of the pan.
Add chicken back to pan and simmer for about 15-20 minutes.
Remove chicken from pan (yes, one more time!).
Add cream, asiago, dijon and salt and pepper to taste.
Add chicken back to pan to reheat and serve!
I served this along side garlic smashed potatoes and steamed green beans. Another hit and score for Mom!