Ingredients
-
- 4 boneless skinless chicken thighs, thinly sliced
- 1 lb. green beans, trimmed and halved
- 1 (10 oz) package of mushrooms, sliced
- 2 Tbsp olive oil
- 1 tsp salt
Creamy Garlic Sauce:
- ½ cup chicken broth (unsalted)
- ½ cup heavy cream
- ½ cup milk
- ½ cup grated Parmesan cheese (more for garnish)
- 1 Tsp salt
- 6 cloves garlic, minced
- 1 Tbsp butter
- 1 Tbsp wheat flour (can omit or use rice flour if gluten free)
Instructions
- In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
- Cook the green beans in boiling salted water 4 to 6 minutes or to desired degree of doneness and drain. Set aside.
- To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Slowly add chicken broth, half-and-half and parmesan cheese. All these will blend in very quickly. Add flour in order to thicken the sauce.
- Add chicken, mushrooms and beans the sauce mixture and mix them together. Season it with 1 teaspoon salt. Add black pepper, if desired.
- Serve warm and garnish with extra cheese, if desired.
source juliaalbum