Mushroom-Smothered Chicken Thighs

Chicken thighs coated in a creamy mushroom garlic sauce and topped with fresh basil. It's a weeknight dinner everyone will rave about.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1½ pounds)
• 3 (4-ounce) packages of shiitake mushrooms, sliced
• 1 cup Full Circle Market™ Organic Unsweetened Almond Milk
• 1 cup Full Circle Market™ Organic Roasted Garlic Sauce
• Chopped fresh basil for garnish (optional)

Directions:

Preheat oven to 350°. Sprinkle chicken with salt and pepper to taste; cook in an oven-safe skillet sprayed with cooking spray and heated over medium-high heat for 8 minutes or until golden brown, turning once. Transfer chicken to a plate. Cook mushrooms in the same skillet sprayed with cooking spray for 5 minutes, stirring frequently. Add almond milk; heat to a boil and cook for 2 minutes or until slightly reduced, stirring to scrape browned bits from the bottom of the skillet. Add sauce and chicken; heat to a simmer, transfer to the oven, and bake 20 minutes or until the internal temperature of the chicken reaches 165°. Garnish with basil, if desired. Serves 4.