Mushroom sauce and chicken thighs

INGREDIENTS
4 to 5 Chicken Thighs (boneless skinless)
salt and pepper
2 Tablespoons olive oil or half Truffle oil & olive oil
½ Small onion diced
8 ounces Baby bella mushrooms sliced
1 Tablespoon Cloves Garlic minced
1 Cup Heavy cream ( can substitute with half and half just and 2 tablespoons of butter)
1 Tablespoon Dijon mustard (can substitute with regular yellow mustard)
1 Cup Chicken bone broth
½ Tablespoon Dried parsley
1 teaspoon lemon juice

INSTRUCTIONS
1.Season both sides of the chicken thighs with salt and pepper

2. Heat a skillet over medium high heat. Add the olive oil and cook the chicken thighs on both sides until brown and cooked through. Use a meat thermometer to insure they are 165F internal temperature. Remove chicken from the pan and set aside.

3. Lower the heat to medium and add in the onions. Cook until translucent. Add in the garlic, and the mushrooms. Continue to cook for 8 to 10 more minutes until the mushrooms are browned

4. Add in the heavy cream, chicken bone broth and dijon mustard. Bring the sauce to a boil and let cook over medium high heat until reduced by half.

5. Add in the parsley and the lemon juice.

6. Add the chicken back to the pan and you’re ready to eat.

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