This has always been enjoyed by my family for years and it’s quite easy to make, I also like to add in some cayenne pepper for a little heat, this also will work well using thicker cut pork chops….canned mushrooms makes this easy you may use fresh sauteed if desired, serve this with cooked rice, servings is for two but can be doubled

Servings 2

Ingredients:

1 tablespoon  butter

1 tablespoon oil (or use as desired)

4 chicken thighs

fresh ground black pepper

1 small onion, chopped (or use 1/2 medium onion)

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

2 garlic cloves, minced (garlic lovers can use more)

1 (4-ounce) can sliced mushrooms, drained

1 (10.75 ounce) can low-sodium condensed cream of mushroom soup, undiluted

1/4 cup milk or light cream

1/3 cup freshly grated Parmesan cheese

Instructions:

Melt butter with 1 tablespoon of oil  in a medium skillet over medium high heat.

Season the chicken with black pepper then brown well on both sides (about 3 minutes per side) remove to a plate.

Add in onion and Italian seasoning;saute until softened (about 3 minutes).

Add in garlic and canned mushrooms; cook stirring for 2 minutes.

Mix in the condensed soup and milk until smooth and combined; bring to a boil over medium heat.

Add the browned chicken back to the skillet and turn to coat in the sauce (season the sauce with black pepper about halfway through cooking time).

Simmer partially covered over low heat for about 30-40 minutes or until the chicken is cooked through completely turning the chicken a few time in the skillet while cooking.

Sprinkle the top with Parmesan cheese and allow to melt into the sauce.

Serve with cooked rice.