CREAMY PARMESAN HERB CHICKEN MUSHROOM (NO CREAM)

By dhoffmanlatter

Ingredients

• FOR THE SAUCE:
• n thighs (skin on or off, bone in or out)*
• 2-3 teaspoons garlic powder
• Salt and pepper
• 1 tablespoon minced garlic
• 400 g | 14 oz cups sliced mushrooms (1 1/2 cups)
• 1 tablespoon dried Italian herbs*
• 2 teaspoons fresh chopped parsley
• 1 1/2 cups 2% milk**
• Salt and pepper, to taste
• 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk***
• 3/4 cup fresh grated Parmesan cheese, divided
• 1/4 cup fresh chopped parsley (EXTRA), to serve

Preparation

Step 1

Preheat oven to 200°C | 400°F.
Season chicken with garlic powder, salt and pepper.
Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side). Transfer to a warm plate.
Drain some of the excess fat from the pan, reserving 2 tablespoons for added flavour. Return pan to medium-high heat; sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley; fry until they just begin to soften.
Reduce heat to low-medium heat, add the milk and bring to a gentle boil, stirring occasionally. Season with salt and pepper to your taste.
Add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add ½ cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; transfer to the oven and bake for 30 minutes, or until the chicken is completely cooked through.
Sprinkle with the remaining ¼ cup of parsley and ¼ cup parmesan cheese.
Serve with steamed rice, over steamed vegetables or pasta.