Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 8 oz sliced baby bella mushrooms
  • 3 cloves minced garlic
  • ½ cup dry sherry
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 tsp dried thyme
  • 6 oz Muenster cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry. Season the flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken in the flour mixture, shaking off any excess.
  2. Heat butter and vegetable oil in a large oven-safe skillet over medium-high heat until the butter foams. Sear the chicken for 3-5 minutes per side until golden brown. Remove chicken and set aside on a plate.
  3. In the same pan, sauté the sliced mushrooms until they release their moisture and turn a deep brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the dry sherry, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the liquid is reduced by half.
  5. Slowly whisk in the heavy cream, chicken broth, and dried thyme. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Preheat oven to 375°F (190°C). Place the seared chicken back into the sauce and top with shredded Muenster cheese.
  7. Bake in the oven until the cheese is melted and bubbly. Garnish with fresh chopped parsley before serving.