Creamy Chicken & Mushrooms over Jasmine Rice

Ingredients:

• 1/4 cup butter (ghee for whole 30)
• 2 cups mushrooms, sliced
• Four large chicken thighs
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 teaspoon Dijon mustard (alcohol free mustard for whole 30)
• 1 tablespoon Summer savory or fresh tarragon, chopped
• 1 lb MealFit Jasmine Rice

Directions: 

• Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
• Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
• Sear the chicken thighs on both sides until golden brown – about three or four minutes per side. Remove the chicken thighs from the pan.

• Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.

• Add the water and Dijon mustard to the pan, and stir to deglaze.
• Add the chicken thighs back to the pan, skin side up.
• Cover and simmer for 15 minutes until the chicken is cooked through.
• Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.
• Serve over a bed of Jasmine Rice