Ingredients
- 6 chicken thighs
- 5 cloves garlic, smashed
- 1 cup mushrooms (any type work!)
- 1/2 cup chopped scallions
- 1/2 cup dry white wine
- 1/4 tablespoon butter (I like to use grass fed butter, personally I think it tastes better)
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pan, once hot add chicken thighs skin side down (you should hear a sizzle when chicken is placed in the pan, this indicates the oil is hot enough), cook over medium high heat for 5 minutes
- Add smashed garlic to the pan, nuzzle between the chicken thighs and continue to cook for about a minute, or until garlic is fragrant
- Add the white wine and the butter to the pan and continue to cook until chicken is no longer pink (you can flip the chicken thighs here if they are not cooking through fast enough on one side)
- Turn heat down to medium low, add the mushrooms and cook until mushrooms are soft and chicken is cooked through
- Place chicken on a plate and spoon the mushrooms and garlic over the chicken, add the scallions and enjoy! Serving suggestion: serve alongside pesto pasta, rice, or cauliflower rice!
Sprinkle Twist 