・ 1 can of GEISHA BROWN SHIMEJI MUSHROOMS 4oz
・ 1 can of GEISHA MUSHROOMS Pieces & Stems 4oz
・ 3lbs of chicken thigh
・ 1 tablespoon of salt
・ Black pepper to taste
・ 1/2 cup of flour
・ 2 tablespoon of unsalted butter
・ 4 tablespoons of unsalted butter
・ 4 pieces of garlic cloves, minced
・ 1/2 cup of white wine
・ 1 cup of vegetable stock
・ 2 cups of heavy cream
・ 1 cup of parmesan
・ 2 heads of broccoli, stem peeled and heads halved lengthwise
Cut each thigh in half horizontally to form 4 thin steaks in total
Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
Melt one tablespoon of butter in a large skillet over medium high heat.Add chicken and cook each side for 2 minutes until golden brown and just cook through. Remove from skillet, cover and let them rest.
In the same skillet, add remaining butter and turn heat to high. Drain water of out mushroom cans, Then add mushrooms and cook for 4 minutes, until starting to turn golden brown.
Then add garlic and salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden brown.
Add white wine. Cook for 30 seconds, scraping the bottom of the pan, until wine is evaporated.
Add vegetable stock, cook for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 4 minutes until it thickens slightly.
Stir in parmesan, taste and add more salt and pepper if needed.
Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with boiled broccoli. Then, ready to serve.