Ingredients
2tbspoil,divided
1lbchicken thighs,boneless, cut into 1-inch pieces
½tspsalt,to taste
¼tspblack pepper,cracked
2tspItalian seasoning
½tspgarlic powder
½tsponion powder
½tsppaprika
8ozbrown mushrooms,sliced
3tbspbutter
1shallot,brown, chopped
1green bell pepper,capsicum, seeded and chopped
4garlic cloves,minced
2tbspparsley,freshly chopped
Preparation
Heat 1 tablespoon of oil in a large pan on medium-high heat.
When oil is hot, add chicken. Season with salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika.
Mix well and sear chicken all over for about 5 to 6 minutes, or until browned and cooked through.
Transfer cooked chicken to a plate; set aside and keep warm.
Heat remaining oil in the same pan with 1 tablespoon of butter. Add the mushrooms and cook for 3 to 4 minutes, while stirring, until just beginning to brown and soften.
Add the remaining butter to the pan. Let melt and sauté shallots and bell peppers until just soft and fragrant, about 3 minutes.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the chicken back into the pan along with any juices released while resting. Mix through all of the ingredients to evenly coat in the pan juices.
Continue cooking for about 1 to 2 minutes, until all vegetables are soft and the chicken is cooked through.
Taste test and season with salt and pepper, if desired. Serve warm.
