Black Pepper Chicken Mushrooms (Print Version)

# Ingredients:

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01 - Some fresh parsley, chopped up for sprinkling on top
02 - Just a small onion, really diced up
03 - A pinch or more of salt, totally your call
04 - About a teaspoon of freshly cracked black pepper (or toss in more if that’s how you like it)
05 - Roughly 80 ml of thick heavy cream
06 - 120 ml of chicken broth
07 - 250 g mushrooms (button or cremini work), sliced however you want
08 - 3 garlic cloves, smash and chop them up
09 - 2 tablespoons of olive oil
10 - 600 g chicken thighs or breasts without bones or skin, chop into bite-sized chunks

# Instructions:

01 - Take the skillet off the heat, toss over a bunch of that fresh chopped parsley, and dish it up while it’s hot. You can eat it with whatever you like on the side.
02 - Dump the browned chicken and any extra juices back into the pan. Coat everything in that sauce and let it heat for a few minutes so it gets warm all the way through.
03 - Stir heavy cream and more black pepper in. Let it bubble for a bit, just a few minutes, until the sauce thickens up and feels silky.
04 - Pour chicken broth into the skillet, scrape up all those tasty browned bits from the bottom, and let it bubble softly for a few minutes to cut down the broth.
05 - Toss in the mushrooms and keep stirring now and then until they dump their water and go gold and a bit caramelized. That’ll take about five minutes.
06 - If the skillet’s looking dry, a drizzle more oil is fine. Throw in chopped onions and garlic, giving it a stir now and then until everything’s see-through and smells good, like two minutes or so.
07 - Pour the oil in a big skillet, warm it up over medium. Drop in the chicken chunks, season them with pepper and salt, cook and give them a flip until they’re browned and cooked all the way—about six to eight minutes. Scoop chicken onto a plate and let it sit for later.

# Notes:

01 - You can swap out heavy cream with whole milk or half-and-half if you want it lighter—just remember your sauce won’t be as thick or rich.
02 - If you want more heat, sprinkle in some red pepper flakes for an extra kick.
03 - This goes awesome with pasta, veggies, mashed potatoes, or even rice—use what you’ve got!

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