Ingredients
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6 chicken thighs
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2 tsp salt
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2 tsp black pepper
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2 tsp paprika
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2 tablespoons butter
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1 tsp thyme
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2 cloves garlic, minced
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4 oz mushrooms, sliced
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1/2 cup sun dried tomatoes
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2 Tablespoons flour
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1/2 cup white wine
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1/2 cup chicken stock
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lemon, juice of 1
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1/2 cup heavy whipping cream
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1/4 cup parmesan, grated
Instructions
- Preheat oven to 400.
- Mix salt, pepper and paprika and place in bag with chicken thighs, and shake until coated.
- Heat butter in large oven-ready skillet over medium heat and brown chicken until golden, about 2 minutes. Remove chicken to make sauce.
- Add mushrooms and tomatoes and brown for 2-3 minutes.
- Add garlic and saute 1 minute, then add flour and whisk into thick paste.
- Add wine, stock, lemon juice and cream, bring to simmer, about 5 minutes.
- Add Parmesan cheese and stir until melted.
- Add chicken back into skillet and bake in oven for 30 minutes, or until juices run clear.
