Quick and easy meal last night. Creamy lemon chicken and mushroom skillet . . ingredients 4 tbs oil + butter/ghee 6 bone-in skinless chicken thighs 1 1/2cup mushrooms, sliced 1 white onion, diced 2 cloves garlic, chopped 1 tsp chili flake 1 tbs lemon zest 2 tbs lemon juice 1 tsp thyme/italian herb/parsly /rosemary 1 cup water/chicken broth 1/2 cup heavy/whipping cream 1 tsp mustard 1/2 cup Parmesan cheese, grated salt and pepper to taste Directions: 1. Melt 2 tablespoons oil/ butter in a large oven-proof skillet over medium high heat. Season chicken thighs with salt and pepper. Sear both sides until golden brown, about 4-6 minutes per side; Place into oven and roast until completely cooked through about 25-30 minutes and set aside. 2. Melt remaining 2 tablespoons butter in the skillet. Cook onion and mushrooms until the mushrooms have released their liquid and it has evaporated 3. Mix in chili flake, garlic and thyme or any herb and cook until fragrant. Add water /chicken broth 4. Add the cream, mustard, lemon zest, lemon juice, , season with salt and pepper. 5. Return chicken thighs to the skillet. , bring to a boil and simmer until the sauce thickens, about 5 minutes. 6. Mix in the Parmesan and let it melt, remove from heat and enjoy! ________________________________ #syawal #june #tableartbyeratt #dinnerlastnight #onmytabletop #creamychickenskillet #lowcarb #eatclean #icookweeat #iftar https://www.instagram.com/eratt/p/By9x_8jB6R1/?igshid=11l5appsjw3wl