2 pounds boneless, skinless chicken thighs, (breasts can also be used)
2 Tablespoons olive oil
4 ounces sliced mushrooms
3 whole garlic cloves
½ cup chicken broth
½ cup heavy cream
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup minced fresh herbs (I used thyme, sage, and rosemary)
Full recipe from : yummly.co
In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.