I’ve been out of the swing of things with cooking for a few weeks, so last night I made a quick grocery store run to grab some essentials and came home with a mound of produce and meat. I was obviously meant to cook today.
This was not a well planned trip, not by any means, so I ended up with a lot of stuff and no real plan for what to do with it. I’m a big fan of using what you have, and thus my chicken dish was born…
What I used:
2 cups fat-free Milk
1 Tablespoon Flour
Boneless Skinless Chicken Thighs
3 cloves Garlic
Chives (fresh from the garden!)
Parsley (fresh from the garden too!)
1 container of sliced Mushrooms
3 Green Onions
3 Tablespoons light Honey Mustard Dressing
I was completely winging the sauce, so I started it first and hoped for the best. I was really pleased with what I ended up with.
This is 2 cups of fat-free milk (never let anyone tell you that you need cream for a cream sauce!), 1 tablespoon of flour, 3 tablespoons of honey mustard dressing (or you could use plain honey mustard – this is what I had on hand), salt and pepper to taste. I let that go over low heat and kept is whisked occasionally.
In the meantime, I got my pan raging hot, added some olive oil and put the thighs in smooth side down. You want them to get nice and brown, but you are not trying to cook them through.
While those were going, I chopped the dickens out of the mushrooms. I would have been fine with larger pieces, but my husband is not a big fan of mushrooms. Chopping them up makes it better for him.
I could have let these go longer, but I was happy with them as they were. I pulled them out while I got the veggies going.
I didn’t remove anything from the pan, rather tossed some garlic right in to the drippings and reduced the heat to medium. I love pan drippings. They make everything taste better.
I only let the garlic go for about 60 seconds before I tossed in the mushrooms and sliced green onions. Giving it a good stir every few minutes, I let this cook until it was reduced by about half. There’s a lot of water in mushrooms and they cook down a lot.
I really wanted to use some of the herbs in my garden, so I grabbed some parsley and chives. They added a nice fresh flavor to the sauce, especially the parsley.
Once my veggies were cooked out, I added the chicken back to the pan. I worked the chicken back down to the pan just by moving it around a little. You can see how the mushroom mixture has worked up to the top.
Time to add the sauce!
At this point, I reduced the heat to low, covered the pan and let it go for a while. An occasional stir is all it needed. Once it was up to temperature (I always use a meat thermometer for anything like this) it was ready to go! I paired it with brown rice (gotta have carbs!) and creamed spinach. YUM!