Pollo e funghi in padella

Ingredienti

• 1 1/2 pounds chicken thighs (boneless and skinless)
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (or to taste)
• 2 tablespoon olive oil
• 2 tablespoon butter (unsalted)
• 8 ounce cremini mushrooms (cleaned ad sliced)
• 4 cloves garlic (minced)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1 tablespoon parsley (chopped)

Preparazione

1. 1

   In a small bowl whisk together the onion powder, mustard powder, Italian seasoning, salt and pepper.

2. 2

   Pat dry the chicken thighs with paper towels then season with the dry rub generously on all sides.

3. 3

   Heat the 2 tbsp of olive oil over medium-high heat in a skillet then add the chicken thighs and sear on both sides until no longer pink, about 8 min per side. Might have to do in batches. Transfer the chiken thighs to a plate.

4. 4

   In the same skillet add the 2 tbsp of butter and melt. Add the sliced mushrooms, and saute for about 3 to 5 minutes until the mushrooms soften and start to brown. Add the garlic, salt, pepper and stir everything together. Cook for another 30 seconds until aromatic.

5. 5

   Return the chicken back to the skillet. Top each chicken thigh with mushrooms, garnish with fresh parsley. Serve immediately.