Sun-Dried Tomato and Mushroom Chicken Thigh Skillet - Sprinkles & Sea Salt
One skillet chicken thighs, breaded and pan fried, topped with onions and mushrooms slathered in a rich sun-dried tomato cream sauce.
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Ingredients
- 2 tbsp coconut oil
- 1 1/2 cup chopped onions
- 8oz baby bella mushrooms, sliced thin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/3 cup white wine*
- 1 8oz jar sun-dried tomatoes packed in oil
- 2 pounds boneless, skinless chicken thighs (about 6 chicken thighs)
- 1 egg
- 1/2 cup flour
- 2 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp oil from sun-dried tomatoes
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