Prep: 15 minutes
Cook/Roast: 28 minutes • Serves: 4
3/4 teaspoon PICS salt
3/4 teaspoon PICS black pepper
2 tablespoons olive oil
2 packages (8 ounces each) sliced cremini mushrooms
1 teaspoon fresh thyme leaves
1 garlic clove, minced
1 tablespoon PICS unsalted butter
1 tablespoon PICS all-purpose flour
2 tablespoons balsamic vinegar
1 cup PICS chicken stock
Chopped fresh Market 32 Italian parsley for garnish (optional)
1. Preheat oven to 425°. Pat chicken dry; sprinkle both sides with 1/2 teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken, skin side down; cook 8 minutes or until browned, turning once. Transfer chicken to rimmed baking pan, skin side up; roast 20 minutes or until internal temperature of chicken reaches 165°.
2. In same large skillet, cook mushrooms, thyme, and remaining 1/4 teaspoon each salt and pepper over medium heat 5 minutes or until tender, stirring frequently. Stir in garlic and butter; cook 1 minute or until butter melts. Add flour; cook 1 minute, stirring occasionally. Stir in vinegar; cook 1 minute or until thickened, stirring frequently. Whisk in stock; cook 2 minutes or until thickened. Makes about 2 cups.
3. Transfer chicken to mushroom mixture; serve sprinkled with parsley, if desired.
Approximate nutritional values per serving (1 chicken thigh, 1/2 cup mushroom sauce):
437 Calories, 29g Fat, 8g Saturated Fat, 182mg Cholesterol, 601mg Sodium,
8g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 35g Protein
Leftover chicken and mushroom mixture can be covered and refrigerated up to 5 days.