What You’ll Need:
11cm deep frypan from 21pc set with two short handles & cover
- 8 chicken thighs
- 1 small bundle of chives
- Half small onion
- 1 cup of half and half/or milk for less fat
- 1/3 hot Dijon mustard
- Red cayenne pepper
- Salt (spike seasoning also works) and black pepper
Heat your skillet on medium throw in your chicken and sprinkle salt(or spike)and pepper for seasoning. Take 1 cup of cream and the 1/3 hot Dijon mustard chopped chives and chopped onion in one container stir it all together till it looks completely blended couple dashes of salt(or spike) a couple dashes of cayenne pepper (season to your likings) and your sauce is done and prepped. Once chicken is flipped on both sides. Do not cook all the way through chicken needs to be a little pink. Pour your sauce over the chicken put your lid on and turn your stove down to low for 10 min.
Sprinkle a little Oregano on top and voila!!! Serve with rice.