Last night we had a comfort food dinner. It was really delicious. Gerry roasted sliced potatoes with oil and Kinder butter seasoning for 20 minutes. We steamed green beans three minutes and add salted butter when done.
Prep:
- Cut 4 boneless chicken thighs into smaller pieces and dredge in flour, salt and pepper.
- Peel and chop 1 shallot and chop finely.
- Peel and mince 2-4 garlic cloves.
- Chop a handful of fresh parsley leaves and chop fine.
- Chop thyme (leaves and can include very soft stems) and rosemary needles and use about 2-4 tsps of the chopped herbs.
- Slice 12-16 ounces of a combination of mushrooms (Bella, white, shitake)
- Measure 1/2 c. stock or prepare bouillon.
- Measure 3/4 c. heavy cream.
- Cut 3 T. butter.
Add 2 T butter and 1 T olive oil to a hot pan and cook the chicken with the thyme and rosemary. Transfer to a hot plate when cooked golden.
Add 2 T. butter to that hot pan and add the mushrooms and cook 1minutes. Add the garlic and toss. Do not salt the mushrooms until they are cooked.
Deglaze the pan with 3/4 c. Marsala wine (we use the cooking version). Add the shallots and 1/2 cup of chicken stock or Better than Bouillon equivalent. Reduce sauce and add 6 oz. of heavy cream, cooking until thick.
Return chicken to the pan and heat. Transfer chicken to plates with roasted potatoes and green beans and pour over the sauce. Sprinkle with the parsley.
