GEORGIA’S YUMMY CHICKEN ‘N MUSHROOMS
Larry’s rice cooker has made cooking dinner so much easier for me. Tonight, inspired by a special sale of boneless, skinless chicken thighs, I indulged my love of creamy mushrooms. It was so delicious our plates were cleaned lickety-split!
6 Boneless/Skinless chicken thighs 12 oz. Mushrooms sliced medium
¼ cup Yellow Onion minced ¼ cup Butter
Salt, Pepper, Garlic Powder, Paprika, Rosemary Powder to taste
1 cup Heavy Cream Thyme to taste
Scrape excess fat off chicken thighs. Sprinkle both sides with Salt, Pepper, Paprika, Garlic powder, and Rosemary powder.
Melt Butter in frying pan, add Chicken and cook until done, turning to brown all sides. Remove chicken from pan and keep warm.
While chicken is cooking mince the onion and slice the mushrooms.
Add onion and mushrooms to frying pan which should have enough melted butter remaining after you took out the chicken. If not, add more butter. Sauté over medium het. Stir occasionally, until mushrooms are softer and a little brown. Push mushrooms to the side, add cream to center of pan, and scrape to release any seasonings stuck in pan; sprinkle a teaspoon (or more) of Thyme over top of cream and stir and cook until cream has reduced about one third. Taste to see if it needs more salt and pepper. Stir mushrooms into the cream.
I served the chicken with creamy mushrooms over brown rice plus a side vegetable dish. Tonight’s was my Easy Zucchini. While the mushrooms were cooking I prepared the zucchini, garlic and onion for this side dish.
Quarter zucchini lengthwise then slice into pie shaped pieces. Heat some olive oil in a frying pan then add a clove of chopped garlic, chopped yellow onion and the zucchini. Sprinkle with oregano, salt and pepper. Sauté a few minutes then add some tomato paste and a little water (or wine).