In large skillet, heat oil and add the chicken thighs, onion and mushroom, and garlic. Cook 5 min per side. Add wine and thyme.
Cover and simmer 10 min or til chicken done.
Add heavy cream, s&p. Cover pan and simmer for 3 min; thicken if needed.
Serve by placing chicken on top of bed of mushrooms. Nancy Clark 2019 modified by PQS 11/2/19
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (51%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13mg||4 %|
|Sodium 269mg||9 %|
|Potassium 96.3mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.7g|
|Protein 4.9g||7 %|
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Calories per serving: 88
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