I came up with this playing around in the kitchen. Turned out pretty good too! I used boneless thighs, but you could use other kinds of chicken or even pork chops for this dish. I served it with buttered noodles, but it would be just as good with rice or some kind of potato. Hope you like!
1 1/2-2 pounds of boneless chicken thighs
1 1/2 cups flour
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. poultry seasoning
(or use any kind of seasoning you happen to like)
Heat 1/4 cup butter in a large skillet with 2 tbsp. olive oil. Mix the spices and flour together and flour the chicken pieces well. Reserve remaining flour. Fry in the hot oil and butter and well browned on both sides and almost done inside. Remove from the skillet and add a thinly sliced medium onion, fry until lightly browned, then add 8 oz. of sliced mushrooms. Saute until both are soft and well browned, take care not to burn though! Take 3 tbsp. of the reserved flour, sprinkle over the onion and mushrooms, fry for about a minute, then add 2 cups (1 can) chicken broth. Stir well and then simmer for a minute or two, then return the chicken pieces to the skillet. Simmer until the broth is thickened and the chicken tender. Just before serving stir in 1/4 cup cream and simmer another minute or two. Enjoy!
