Sounds great! I’d love to have the recipe with quantities if you’re willing to share.
Creamy Chicken Mushroom Pickle Sauce Skillet Sauté (45 mins. Works with white meat too)
Ingredients
5 - 6 chicken thighs trimmed of fat/some skin
⅓ cup GF flour seasoned with salt and pepper
1 pkg mushrooms
2 egg yolks
2 tbl. butter
2 tbl. olive oil
½ sliced onion.
5 scallions, finely chopped
3 clove garlic minced
8 - 10 oz. chicken broth (or white wine)
2 tsp dried thyme
½ cup grated cheese - parm/Fontina/asiago, etc
1 tsp. Dijon mustard
1 can of Condensed Cream Chicken soup
½ cup diced dill pickles
⅓ cup pickle juice from the jar
1 Tbl dried parsley
Instructions
1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown.
3. About 3 minutes on each side. Remove from pan and set aside on paper toweled plate.
4. Reduce heat to medium add garlic then onions and sweat. Add mushrooms to pan. Sauté until slightly limp.
5. Add stock (or wine) and thyme - scraping up all the bits in the bottom of the pan.
6. Meanwhile, mix the egg yolks, scallions, pickles & juice and parsley in a bowl. Stir into the stock/wine and cook, stirring, until the sauce begins to thicken, about 1 minute.
7. Add chicken back to pan, cover & simmer about 10-12 mins. Remove chicken from pan.
8. Add cream of chicken soup, Dijon, salt and pepper to taste. Stir to mix. Return chicken to skillet to reheat and top with cheese of choice. Serve with rice or taters
9. Plate chicken on rice/taters and spoon sauce on top. Top with cheese of choice.