INGREDIENTS

500 grams chicken thigh fillets skin-on
1 tsp salt
¼ tsp ground black pepper
1 tsp Italian seasoning
2 tbsp butter
2 tbsp olive oil
½ cup sliced button mushroom
½ cup sliced shiitake mushroom
1 tbsp minced garlic
¼ cup chopped onion
1 tbsp all-purpose flour
1 can, 370ml Angel Kremqueso
2 tsp Worcestershire sauce
¼ cup chopped fresh parsley

PROCEDURE

1. Wash and pat dry chicken pieces using a pepper towel. Arrange nicely on a baking sheet pan. Season with salt, pepper, and Italian seasoning. Cover with plastic wrap. Set aside to marinate for 30 minutes.
2. Heat butter and olive oil in a large skillet. Brown chicken pieces on both sides. Remove from the pan and set aside.
3. On the same pan, saute mushrooms, garlic, and onion until soft and aromatic. Add all-purpose flour and cook until flour is cooked through.
4. Pour in Angel Kremqueso, and Worcestershire sauce, simmer for 3 minutes.
5. Add back chicken pieces into the sauce and continue cooking over medium heat for 10 minutes or until chicken is fully cooked.
6. Turn off heat and sprinkle with parsley. Best served with hot rice or mashed potatoes.