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Place the butter and extra virgin olive oil in a large skillet and heat over medium-low heat until butter has melted.2 tablespoons salted butter,1 tablespoon extra virgin olive oil
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Season chicken thighs with salt and pepper and add the chicken, skin side down, and cook for 3-4 minutes on each side until well browned. The chicken will not be cooked through yet. It will finish cooking later.4 chicken thighs,salt and pepper
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Remove the chicken from the skillet to a plate and cover with aluminum foil. Set aside.
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In the hot skillet, add the mushrooms, shallots and thyme and saute until the mushrooms just begin to brown, about 2 to 3 minutes. (If the pan is dry, add an additional tablespoon of butter and tablespoon of extra virgin olive oil first.)8 ounces white mushrooms,2 shallots,3 sprigs thyme
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Add in the parsley and cook for another 30 seconds to 1 minute.½ cup parsley
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Stir in the lemon juice, mushroom soup, chicken stock and white wine until combined.1 tablespoon lemon juice,10 ½ ounces cream of mushroom soup,½ cup chicken stock,½ cup white wine
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Carefully place the chicken thighs back into the skillet, skin side up in the sauce, and bring everything to a simmer over medium or medium-low heat.
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Cover the pan and simmer on medium-low heat for 20 to 30 minutes or until the chicken reaches 165°F in the center. If you don’t have a meat thermometer, you can remove a piece of chicken and cut into the middle. If there is no pink and the juices run clear, it is done cooking.
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Take the skillet off the heat and stir in the heavy cream and serve hot with a fresh parsley garnish if desired. Serve with mashed potatoes, rice or even pasta.
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