Chicken Supreme

Preparation time: 10 minutes

Cooking time: 25 minutes

Serve: 4

– 1lb. boneless chicken thighs
– ½ teaspoon onion powder
– ½ teaspoon garlic powder
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 lemon, cut into wedges

– 1 tablespoon ghee (or butter)
– 6oz. sliced mushrooms
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– ½ teaspoon dried thyme
– ½ teaspoon dried rosemary
– 1 cup heavy cream
– ¼ cup grated parmesan cheese

1. Season chicken thighs with salt and pepper, onion, and garlic powder.
2. Preheat oven to 375F.
3. Heat olive oil in a cast-iron skillet. Add chicken and cook until browned on all sides. Add lemon wedges and transfer the chicken into the oven. Bake the chicken for 15 minutes. Remove the chicken from the oven and transfer onto a plate. Keep warm.
4. Squeeze the lemon pulp into the cast-iron skillet. Add ghee and set over medium-high heat.
5. Once the ghee is melted, add mushrooms and cook for 3 minutes.
6. Add garlic, thyme, ad rosemary. Cook stirring, for 1 minute.
7. Stir in cream and bring to a simmer. Simmer for 3-4 minutes or until gently thicken.
8. Stir in the parmesan cheese and allow to melt. Place back in the chicken and cook 1 minute.
9. Sprinkle with fresh parsley and serve warm.

Nutritional info per serving:
– Calories 494
– Total Fat 41.4g
– Total Carbohydrate 5.3g
– Dietary Fiber 1.1g
– Total Sugars 1.4g
– Protein 26.8g