So Ms. Foodie is perfecting the one-skillet meals. The days are getting longer and warmer, which means that I want to be outside while the sun still shines and not slaving over a hot stove!
This Creamy Chicken skillet dish solves both of those problems. After cutting up some chicken thighs, I sauteed the pieces in a touch of olive oil, Sea Salt and freshly ground pepper. Chicken breasts work just as well, but I’m a dark meat kind of gal.
Once the pink was off most of the pieces and a nice broth from the chicken was bubbling, I lowered the heat to simmer and added minced onions, thyme, basil and crushed garlic. I simmered for a few minutes, letting the spices meld with the chicken.
Here’s where it gets fun. Add a 1/4 cup of brown sugar–light, dark, who cares? As long as it’s brown. After mixing it with the broth to produce a nice glaze, I added about a 1/2 cup of whipping cream and 1/2 of a freshly-squeezed lemon to the mix. Now, you have a nice sweet-tangy-creamy sauce going!
I upped the heat to just above simmer, say, medium, and let it cook for about 15 minutes.