Dinner

Lisa's Creamy Fungal Thighs is for Dinner.

Lisa's Creamy Fungal Thighs takes 30 minutes to prepare.

Lisa's Creamy Fungal Thighs takes 30 minutes to cook.

Lisa's Creamy Fungal Thighs makes 4 servings.

The ingredients for Lisa's Creamy Fungal Thighs are:

795 grams Chicken Thigh
1 tbsp Olive Oil
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Tarragon, dried (by FRAZIER78_TX)
1 tsp Savory, ground
0.25 cup Cheese - Kraft Shredded Parmesean Romano Asiago (by CHUNGLI1)
5 clove Garlic
.25 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
20 tbsp Cream, Land O Lakes Heavy Whipping Cream
454 grams Mushrooms, fresh

Here is how you make Lisa's Creamy Fungal Thighs:

Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; saut? until fragrant (about 1 minute).Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.Serving Size: 4 each thighs with equal amount gravy = 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ORLANDOSNAPPER.

The nutritional information for Lisa's Creamy Fungal Thighs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 588.1

• Total Fat: 38.9 g
• Cholesterol: 272.5 mg
• Sodium: 302.3 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 1.7 g
• Protein: 45.8 g