CREAMY GARLIC MUSHROOM

CHICKEN

Ingredients:
1 kilo chicken thigh
1 tbsp oil
3 tbsp butter
1 can (425g) pieces and stems champignons
10 gloves garlic
2 tetra pack Alaska Creamy Chicken Evap
1 tsp italian seasoning
Salt and pepper
Chopped parsley

Procedure:
1. Season both sides of the chicken thighs with salt and pepper.
2. Heat a large skillet over medium, then add a tablespoon of cooking oil.
Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the
skillet and cook until golden brown on each side and cooked through ( about
5 minutes per side). Remove chicken and set aside on a plate.
3. Add the 3 tablespoon of butter, 1 can of mushroom and 10 cloves of garlic,
sauté 5-7 minutes or until the mushroom has wilted over medium heat.
4. Put the chicken thighs, 2 Alaska Creamy Chicken Evap, italian seasoning,
salt and pepper to taste.
5. Mix it and bring it to a boil. Cook for 20 minutes or until meat is tender. Stir
it occasionally to prevent the sauce from sticking to the bottom of the pan.
6. Continue cooking until sauce thickens. Put it in a plate and garnish with
chopped parsley. Serve immediately.