Chicken and Mushrooms
By: Valarie Arndt – Employee at The A.I. Root Company
Ingredients
□ 1.5 lb. Boneless skinless chicken thighs (4-5 pieces)
□ ½ tsp Kosher salt
□ ¼ tsp Black pepper
□ 1 T Olive oil
□ 1 lb. Sliced mushrooms
□ 1 T Minced fresh garlic
□ 1 T Butter
□ 2 T Chopped parsley for garnish
Sauce
□ ¼ C Balsamic vinegar
□ 1 T Honey
□ ½ tsp Kosher salt
□ ¼ tsp Black pepper
□ ½ tsp Dried thyme
Directions
Step 1
Prepare the sauce: In a small bowl, whisk together
the balsamic vinegar, honey, kosher salt, black
pepper, and dried thyme.
Set aside.
Step 2
Season the chicken thighs with kosher salt
and black pepper.
Step 3
Heat the olive oil in a large (12-inch) nonstick skillet over
medium heat, swirling to coat.
Step 4
Add the chicken thighs in a single layer and cook undisturbed for 7 minutes. Flip the chicken pieces and cook until cooked through (their internal temperature should reach 165 degrees), about 7 more minutes.
Remove to a plate and cover with foil to keep warm.
Step 5
Add the mushrooms to the same skillet with a splash of water (about 2 T.). Gently stir the mushrooms while also scraping the bottom of the skillet to remove the tasty brown bits that have stuck to it.
Step 6
After the mushrooms have started reducing a bit in volume, stir in the garlic.
Step 7
Cook the mushrooms and garlic, stirring often, until the mushrooms are tender and browned, and the liquid that they have released has evaporated, 5-7 minutes.
Step 8
Add the sauce to the skillet. Simmer, uncovered, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the butter until it melts.
Step 9
Add the chicken thighs back to the skillet, turning them to coat in the sauce. Cook for a couple more minutes to heat through.
Step 10
Divide the chicken and mushrooms between four plates. Drizzle or brush with the pan juices and sprinkle with parsley. Serve immediately.
Enjoy!