Ingredients

Creamy Mushroom Chicken

• 1 tbsp oil
• 6 boneless skinless chicken thighs
• 1 tbsp butter
• 4 cups sliced mushrooms
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• Salt and pepper to taste

Cauliflower Mash

• 1 head cauliflower, cut into florets
• 2 tbsp butter
• 2 tbsp heavy cream
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Season the chicken thighs with salt and pepper to taste. Arrange the chicken on the skillet and cook until they are golden, about 5 to 6 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes. Remove the chicken from the skillet and set it aside.
Add the butter and mushrooms to the skillet. Season the mushrooms with salt and pepper to taste. Cook, stirring, until they begin to brown, about 4 to 5 minutes. Add the garlic and thyme and cook until they become fragrant, about 30 seconds. Stir in the cream and return the chicken to the skillet. Cook until the chicken reaches an internal temperature of 165ºF, about 4 to 5 minutes.
To make the cauliflower mash, steam the cauliflower until it is tender, about 7 to 8 minutes. Transfer the cauliflower to a large bowl. Add the butter and cream. Using a potato masher, mash the cauliflower until it is completley smooth. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.