Creamy Herbed Chicken (or pork chops)
This recipe can be done in the Crock pot or you could do it in a cast iron skillet with a lid (place it in the oven for 4 hours at 280*). The herbs and the heavy cream lend flavor and moisture to meats that might otherwise be dry, like pork chops or chicken breasts. I HATE Chicken Breasts. I don’t understand why someone would willingly choose to eat cardboard. And my husband was abused by dry pork chops every other night growing up. But who can deny a really really good sale on meat at the grocery store, and our supermarket loves to sell the damn breasts BOGO all the time. Grrrrr. Why are the thighs never BOGO??? Whyyyyyyy?
Alas, give this one a whirl. It's super delicious!
Creamy Herbed Chicken
4 Chicken breasts or Pork chops
1 Tbsp Organic butter, ghee, or avocado oil
1 small sweet onion
8 oz sliced mushrooms (or more if you love them like I do)
3 cloves garlic, minced or smashed
1 tsp dried Thyme
1 tsp dried Rosemary
1/2 tsp salt
Chicken Broth to cover
3 T Tapioca Starch (you can use a T of corn starch, but I don't prefer corn starch, personally)
1/4 C Organic Heavy Whipping Cream or Half N Half
In a saute pan or cast iron skillet (my preference), heat oil or butter. Add chopped onion, garlic, mushrooms, thyme, rosemary, and salt. Saute until the onion is mostly cooked. Remove the vegetables from pan and allow pan to reheat for a moment. Season meat on all sides with salt and pepper. Sear on all sides. At this point, you can put the meat and the veggies in a crockpot, cover with broth, and set to low for 6-8 hours OR return everything to your cast iron skillet, cover with broth, put on the lid, and place in the oven for 4 hrs at 280*.
Just before serving, place the tapioca starch into a small bowl. Add several spoonfuls of juice from the dish or just some chicken broth. Stir well and add it back to the main dish. Add your Heavy cream and allow to reheat for a few moments and thicken.