It’s just incredible flavour and totally comforting with just a few simple, everyday ingredients and an easy dish to make any time. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet. Divide chicken, potatoes, and mushrooms between each of the foil sheets. Lay out 4 12×12 sheets of nonstick foil on a flat surface. Return chicken to pan and spoon the sauce over the chicken. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes). I know you’ll love this Creamy Lemon Thyme Chicken as much as I do. Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. This chicken dish is great served with a lovely Warm Potato and Asparagus Salad (which just happens to be the side for this yummy Mothers Day menu, coming to the blog in 2 weeks). Transfer to a plate and cover to keep warm. Press out excess air, seal the bag, and chill for 30 minutes. Pour half of the mixture into a large Ziploc bag along with the tenderloin. Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey. Add pork chops to the pan and sear on both sides for 2-3 minutes. Pat pork tenderloin dry with a paper towel. Parmesan also adds a great umami flavour and pairs perfectly with the fresh thyme. In a large skillet over medium heat, melt butter. Perfect for smothering the succulent chicken breasts. Both cream and parmesan make this sauce silky and super creamy while the lemon gives it a great tang.
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