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
Step 1
Season chicken with 1 tbsp of Kinder’s Smoky Garlic & Sea Salt.
Step 2
Heat 2 tbsp of olive oil over medium-high heat in a cast-iron pan or large skillet.
Step 3
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.
Step 4
Add sliced mushrooms and cook for 3-4 minutes until tender. Remove and set aside.
Step 5
Add the heavy cream, chicken broth, 1 tbsp of Kinder’s Smoky Garlic & Sea Salt and cream cheese. Whisk over medium heat until smooth.
Step 6
Add flour and cook 1-2 minutes until sauce starts to thicken.
Step 7
Add the mushrooms and chicken back to the pan, coat and heat for a minute or two. Enjoy!
Smoky mesquite with sea salt & pepper
© 2022 KindersBBQ
