1 1/2 lbs. chicken thighs, or breasts
2 tbsp Kinder’s Smoky Garlic & Sea Salt, divided
8 oz. mushrooms, sliced
2 tbsp olive oil
1/2 cup heavy cream
1 cup chicken broth
2 oz cream cheese, softened
1 tbsp flour
2 tbsp parsley, chopped for garnish
Season chicken with 1 tbsp of Kinder’s Smoky Garlic & Sea Salt.
Heat 2 tbsp of olive oil over medium-high heat in a cast-iron pan or large skillet.
Add chicken to pan and sear 4-5 minutes until golden. Flip chicken and sear for 4-5 minutes until golden brown and chicken is cooked through and no longer pink in center or until internal temperature reaches 165ºF. Remove chicken to plate.
Add sliced mushrooms and cook for 3-4 minutes until tender. Remove and set aside.
Add the heavy cream, chicken broth, 1 tbsp of Kinder’s Smoky Garlic & Sea Salt and cream cheese. Whisk over medium heat until smooth.
Add flour and cook 1-2 minutes until sauce starts to thicken.
Add the mushrooms and chicken back to the pan, coat and heat for a minute or two. Enjoy!