Coat the chicken evenly with the combined seasoning. 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets). 11/2 cup fresh shredded parmesan cheesePat chicken thighs dry with paper towel and trim off excess fat. 1Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). 1Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring. 1Return chicken to the pan
When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs
In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl
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