1 1/2 lb chicken thighs; boneless, skinless
1/2 tsp thyme; or italian seasoning
1/2 tsp sea salt
1/2 tsp pepper; cracked
2 tbsp butter
1 tbsp olive oil
8 oz white mushrooms; sliced
3-4 cloves garlic; minced
1 cup white wine
1/2 cup half and half; or heavy cream
fresh parsley; chopped

1. Trim any excess fat off of the chicken thighs. Pat dry and then cover with thyme, salt and pepper. Heat the oil and butter over medium high heat until butter is melted.

2. Add the chicken thighs to the pan. Cook about 4-5 minutes on each side until each side starts to become golden crisp. The chicken does not need to be cooked through at this point. Add in the mushrooms and cook for about 3-4 minutes until they start to become tender.

3. Add the wine and garlic and turn the heat to high and bring the wine to a boil. When the wine starts to boil, lower the heat and simmer until the wine reduces by about one half.

4. Add in the half and half and cook another 2-3 minutes. Check to make sure the chicken is cooked to 165F. Remove from heat and sprinkle with fresh parsley.

Serve with your favorite sides.

Notes:
Choose a wine that you like. This will guarantee that the added flavor to the creamy chicken thighs with mushrooms will be one that you enjoy. A Chardonnay or Pinot Grigio will work but I would not to use a sweet white wine like moscato or anything.

Serve these chicken thighs over rice or on a big plate of pasta. The creamy sauce is also delicious over mashed potatoes.