Chicken Giacomo

Chicken Thighs

6 boneless, skinless chicken thighs

1 Juice from whole lemon

2 tbsp olive oil

1 tbsp unsalted butter

2 tsp white pepper

1 ½ tsp dried thyme

1 tsp salt

½ tsp dried tarragon

2 cloves roasted garlic, mashed

½ tsp dried rosemary, crushed well

Mushroom Sauce

2 tsp olive oil

2 tsp unsalted butter

6 oz cremini mushrooms, sliced thick

6 oz shitake mushrooms

1 tsp Spice Tribe Porcini Paradiso

¼ cup chardonnay

3 cloves roasted garlic, mashed

1 tsp dried thyme

½ tsp dried rosemary, crushed good

3 artichoke bottoms, 1/4" diced

½ tsp nutmeg

1 cup heavy cream

¼ cup Grand Pandano, grated fine

1 tsp kosher salt

1 tsp white pepper

2 tsp sherry

Chicken Preparation

Marinate chicken in lemon juice for 30 minutes. Coat chicken in seasoning well.

Heat oil and butter in a large sauté pan until hot and butter is bubbling.

Sauté chicken until done, about 8-9 minutes a side. Remove chicken. Keep pan hot.

For Mushroom Sauce Preparation

Leaving whatever was in the pan! Heat the mushroom oil and butter until hot. Add mushrooms and Porcini Paradiso and sauté a few minutes. Add salt and pepper, sauté 2-3 minutes.

Add garlic thru artichoke bottoms and sauté a couple more minutes.

Raise heat and add the chardonnay. Clean the bottom of the pan up and let reduce until just about gone.

Add cream, once at a simmer, reduce heat slightly. Simmer until thickened. A couple minutes tops.

Add nutmeg and Grand Pandano. Simmer a few more minutes.

Return chicken, and any juices back to pan and heat until chicken is thoroughly heated through.

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Chicken Giacomo

"fin i ney - a timeless classic that never stops satisfying"