Ingredients:
4 chicken thighs, boneless and skinless
1 cup sliced mushrooms
1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
1 tablespoon flour
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish
Directions:
In a large pan, melt the butter over medium heat. Add the chicken thighs and cook for 6-7 minutes per side, until golden and cooked through. Remove the chicken and set aside.
Add the chopped onions and garlic to the pan, cooking for 2-3 minutes until softened.
Add the sliced mushrooms and cook for another 4-5 minutes, until tender and golden.
Sprinkle the flour over the vegetables and stir to combine. Slowly add the chicken broth, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in the heavy cream and Dijon mustard, simmering for 2-3 minutes. Season with salt and pepper.
Return the chicken to the pan and cook for an additional 5 minutes, allowing the chicken to absorb the creamy sauce.
Garnish with parsley and serve over noodles or rice.