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- Garlic Mushroom Chicken
Pan Seared Garlic Mushroom Chicken is a perfect dinner!
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Serves:5
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Prep time:
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Cooking time:
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Phase:1
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Carbs per serving:1.2g
Ingredients
- 700g boneless skinless chicken thighs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons olive oil
Sauce:
- 1 tablespoon butter
- 250 g sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
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Preparations:
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil a large pan over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- To the same pan, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Return chicken to the pan and cook till chicken is cooked thru. Season with salt and pepper to your taste. Garnish with fresh spring onion (optional). Serve immediately.
