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Export 12 ingredients for grocery delivery
Step 1
Season the chicken thighs with salt and pepper.
Step 2
In a heavy skillet over medium-high heat, heat the olive oil.
Step 3
Put the flour on a plate and dredge the chicken thighs in it. (Discard any leftover flour)
Step 4
Place the chicken in the skillet and cook in the hot oil for 5 minutes per side, until they are a nice golden brown. (Use a splatter guard over the skillet)
Step 5
Turn the heat to medium, cover the skillet with a lid and cook the chicken for an additional 15 minutes.
Step 6
Remove the chicken from the skillet to a plate. Set aside.
Step 7
Melt the butter in the skillet. Add the mushrooms and garlic and cook, stirring occasionally for about 4 minutes. Add the thyme and cook an additional 1 minute.
Step 8
Add the chicken stock and deglaze the pan by scraping up any browned bits on the bottom. Simmer for 3 minutes.
Step 9
Stir in the cream. Add the parmesan cheese stirring until it has completely melted and the sauce has thickened a bit. Add additional salt and pepper to taste.
Step 10
Return the chicken thighs to the skillet and simmer for 5 minutes, stirring occasionally.
Step 11
Garnish with parsley and serve with rice or mashed potatoes and steamed vegetables or a fresh green salad.
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