INGREDIENTS

• 2 pounds boneless, skinless chicken thighs, (breasts can also be used)
• 2 Tablespoons olive oil
• 4 ounces sliced mushrooms
• 3 whole garlic cloves
• ½ cup chicken broth
• ½ cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup minced fresh herbs (I used thyme, sage, and rosemary)

INSTRUCTIONS

1. In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
2. Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
3. Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
4. Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.