Creamy Chicken With Mushrooms

A very easy recipe to make chicken.  Seasoned chicken served with mushrooms in a delicious cream sauce. If you can, cook the chicken, low and slow, so the meat will be more tender. 

Ingredients

1 1/2 lb. chicken
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. oil
2 Tbs. cornstarch
1/4 c. water
2 Tbs. butter
1 onion, diced
3 cloves garlic
1 can sliced mushrooms
1/2 tsp. poultry seasoning or 1 tsp. chicken bouillon
1 1/2 c. cream or evaporated milk, or half and half

Directions

Place chicken in a large bowl.  

In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt and pepper.  Mix well and sprinkle the seasonings over the chicken meat. Rub the seasonings into the chicken meat with your hands.  Set the chicken aside for about 10 minutes.

In a cast iron skillet, heat the oil over a medium heat.  Add the chicken, one piece at a time, skin side down. When the chicken is browned, turn the chicken over to brown the other side. Turn the heat to medium low and continue to cook the chicken until it is fully done, or the internal temperature is 165°.

Remove the chicken and set aside. 

Dissolve cornstarch in the cold water to make a slurry. Set aside.

In the same skillet that you cooked the chicken, add the butter, onions and garlic.  Sauté the onions and garlic until tender. Be sure to scrap the bottom of the skillet because that is where the flavor is. 

Stir in the evaporated milk or half-and-half. Add the mushrooms, chicken poultry seasoning or chicken bouillon. Stirring constantly, bring to a simmer over low heat.  

 Stirring constantly, pour the cornstarch dissolved in the water into the milk mixture.  Bring to a simmer. Season with salt and pepper to taste. 

Add the chicken back into the skillet.  Simmer for 5 to 8 minutes, stirring occasionally, until the sauce thickens. 

Serve with rice or mashed potatoes.