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Baked Chicken With Mushroom Sauce

Created by JillyBean on December 1, 2015

8 ounces sliced mushrooms (thinly sliced, I use white button you can you any kind that you want, cremini is very good)
2 tablespoons all-purpose flour
1 1/2 cups half and half
1/2 teaspoon dried thyme (rubbed)
1/2 teaspoon dried basil (rubbed)
Red pepper or crushed red pepper flakes (pinch or amount to taste)
Kosher salt and freshly ground black pepper, to taste

Step 1: Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
Step 2: Season chicken thighs with garlic salt and pepper on both sides.
Step 3: Melt 2-3 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
Step 4: Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through about 40 minutes. Drain excess fat.
TO MAKE THE MUSHROOM SAUCE
Step 5: Melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Step 6: Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and pinch red pepper or crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Step 7: Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.