4-5 Boneless, Skinless Chicken Thighs
1 T Olive Oil
2 t Italian Seasoning
Salt and Pepper
8 oz White Mushrooms, sliced
8 oz Baby Portabello Mushrooms, quartered
1 lb Bacon
1 C Heavy Cream
1/2 t Salt
1/4 t Pepper
1 t Garlic Powder
1 T Fresh Thyme Leaves (or 1 t Dried Thyme)
Directions:
Preheat oven to 350 degrees.
Pour olive oil in a large skillet and heat to medium-high. Place chicken thighs in skillet and coat each side with salt, pepper and Italian seasoning. Sear both sides of chicken for 1-2 minutes or until brown.
Remove chicken from skillet and place in greased baking dish. Bake for 20 minutes in preheated oven or until cooked through.
While chicken is baking, cook and crumble bacon in skillet that the chicken was in. Remove bacon and set aside. Add mushrooms to skillet and sauté in bacon grease until soft. Drain excess bacon grease, as desired.
When chicken is done cooking, remove from oven and set aside.
Add bacon back into skillet with mushrooms. Stir in cream, salt, pepper, garlic powder and thyme.
Bring to a simmer until sauce begins to thicken. Add chicken back into skillet and heat through.
Serve immediately on quinoa cooked in chicken broth.
Yield: 4-5 Servings
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