Ingredients:
- 1 package boneless skinless chicken thighs
- Kosher salt & freshly ground black pepper
- Flour
- 1 tablespoon oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 onion, diced
- 1 package mushrooms, sliced
- 1 cup chicken broth
- 2 teaspoons chopped fresh thyme (optional)
Directions
Heavily season thighs with salt and pepper. Dredge in flour. Heat oil and butter in skillet over medium heat. Add chicken to skillet in a single layer and cook 4-5 minutes each side. Salt and pepper each side again. (I heavily peppered). Reduce heat to medium-low. Add garlic, onion, and mushrooms. Cook 5 minutes. Whisk in 1 ½ tablespoons flour until lightly browned, about 1 minute. Gradually stir in broth and thyme (if using). Bring to a boil. Reduce heat and simmer until reduced and slightly thickened, about 15 minutes.
