Chicken with creamed mushroom sauce

I am taking advantage of the last few cool days to spend some time in the kitchen, heating up the house with the oven. I had planned on making a romantic dinner for Z., but I underestimated how long the University of Kentucky game would be on. It ended up being a romantic dinner for me, myself, and I.

Pair this delicious dinner with a side of quinoa, some roast asparagus, and a lovely white wine, and you’ll be set for a perfect evening.

Ingredients

FOR THE CHICKEN:

• 4 chicken thighs (skin on or off, bone in or out)*
• 2 teaspoons garlic powder
• Salt and pepper

FOR THE SAUCE:

• 1 tablespoon minced garlic
• 1 onion diced
• 14 oz cups sliced mushrooms
• 1 teaspoons dried basil
• 1 teaspoons dried oregano
• 1 cup whole milk
• Salt and pepper, to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons of milk
• ¼ container cream cheese

Instructions

1. Preheat oven to 400°F.
2. Season chicken with garlic powder, salt, and pepper.
3. Heat cooking oil spray in a large, cast iron skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
5. Once chicken is done, transfer to a plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavor.
6. Return skillet to the stove over medium-high heat and sauté the garlic and onions in the pan juices until onions are soft. Add the mushrooms, herbs and fry until mushrooms begin to soften.
7. Reduce heat to low-medium heat, add the milk and bring to a gentle simmer, stirring occasionally, and being careful not to boil.
8. Season with salt and pepper to your taste.
9. Pour the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
10. Add the cream cheese; allow sauce to simmer until a thick consistency. You may have to squish the cream cheese to help it incorporate.
11. Add the chicken back into the pan and allow to simmer for 1-2 minutes. Taste test and add extra salt or pepper, if desired.
12. Serve with steamed rice, quinoa, or over steamed vegetables.