This weekend was absolutely gorgeous! I really hope that you enjoyed the warm weather because….well I was sick in bed with the flu. Yup, the flu…in April. And although I’m on a diet of sherbet and ritz crackers I wanted to share this delicious meal I made last week. And now that I’m looking back at these photos, can I just say how much I miss real food?!?
I made this meal after a crazy day at work and I just wanted something easy and delicious. And oh man did this dish deliver!! I served this with rice but it could also go with pasta really well. Either way a creamy sauce is just plain amazing.
This dish is delicious and I really hope that you enjoy it! I’m going to try to keep this post short because I need to sleep now if I want to be able to watch Game of Thrones later!!! AHHHHH JON SNOW WHY?!?!?!
Ahemmmm…. well we’ll find out about that soon enough!
One Pan Creamy Mushroom Chicken
- 4 Chicken Legs
- 1 Tsp Ground Mustard
- 2 Tsp Thyme
- 2 Tbsp Vegetable Oil
- 2 Cups Oyster Mushrooms
- 2 Tbsp Flour
- 4 Oz Chicken Stock
- 1 Tbsp Minced Garlic
- 1 Tbsp Cream
Pat dry chicken and season with mustard, thyme, salt and pepper.
Heat a large frying pan on medium high with vegetable oil. Place chicken skin side down into pan and cook until golden brown. Turn and continue cooking until golden brown.
Remove chicken and set aside. Add mushrooms and bring to a simmer. Add flour and minced garlic. Add chicken stock. Whisk until sauce is well blended and thickened. Stir in cream.
Return chicken to pan and place skin side up. Continue cooking until chicken is cooked through. Enjoy!