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Wash and slice the mushrooms. Mince the garlic. Season both sides of the chicken thighs with salt and pepper.
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 the chicken to a plate and cover with foil to keep warm.
Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens.
Add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted.
Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom.
Add the half and half to the skillet and bring it up to a simmer.
Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. Top with fresh parsley for garnish, if desired.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
29% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 36.6 g
Carbohydrates 3.52 g
Iron 0.17 mg
Fiber 0.53 g
Calcium 1.00 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.