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3 boneless chicken thighs, frozen is ok
your favorite seasonings, ( I use seasoned salt, garlic powder and onion powder, just a dusting of each)
pan spray or olive oil
1 mushroom diced
1 T. almond slices
1/4 cup chicken broth
2 t. bourbon whiskey
1/4 cup heavy cream
Sprinkle the chicken thighs with the seasonings of your choice, and fry in pan sprayed with pan spray or moistened with olive oil over medium low heat. When very nearly done, add diced mushrooms and almond slices. Let sautee for a few minutes, then add the chicken broth. After a couple seconds, scrap the bottom of the pan to stir up the drippings. Let simmer until the broth reduces to a couple tablespoons, then add the bourbon and the cream. Let simmer further until the sauce reduces to bubbly and thick, then serve. Especially good over spagetti squash. Makes three servings of one thigh each.
your favorite seasonings, ( I use seasoned salt, garlic powder and onion powder, just a dusting of each)
pan spray or olive oil
1 mushroom diced
1 T. almond slices
1/4 cup chicken broth
2 t. bourbon whiskey
1/4 cup heavy cream
Sprinkle the chicken thighs with the seasonings of your choice, and fry in pan sprayed with pan spray or moistened with olive oil over medium low heat. When very nearly done, add diced mushrooms and almond slices. Let sautee for a few minutes, then add the chicken broth. After a couple seconds, scrap the bottom of the pan to stir up the drippings. Let simmer until the broth reduces to a couple tablespoons, then add the bourbon and the cream. Let simmer further until the sauce reduces to bubbly and thick, then serve. Especially good over spagetti squash. Makes three servings of one thigh each.
