Description

You only have to dirty one skillet to make this complete meal. It's satisfying with chicken, portobello mushrooms and baby potatoes in a delicious, creamy sauce. Serve it with a side salad or your favorite vegetable.

Ingredients

• 4 c. baby potatoes
• 4 T. butter, divided
• 2 T. olive oil
• 6 boneless, skinless chicken thighs
• 1 c. flour
• 16 oz. baby portobello mushrooms
• ¼ c. red wine
• 2 T. heavy cream
• 1-2 shallots, minced
• 1 T. fresh thyme, minced
• 3 cloves garlic, minced
• chopped parsley, for garnish

Steps

1. Scrub potatoes; soak in water for at least 1 hour or more to ensure that they will brown and crisp nicely; drain; spread on a kitchen town to pat dry; slice thinly. (They can be soaked overnight.)
2. While potatoes are soaking, wash chicken and pat dry with paper towels.
3. Wipe off mushrooms with a towel and then cut into quarters.