Another meal made at the Condo in Orlando while here for Megaplex Con 2018, and served to a friendly fur from NY.

This is a simple creation of chicken, sauce, flavored rice, and veg. Wuff is only giving the recipe for the chicken and sauce here, as the rice came from two quick-microwave bags of Uncle Ben's prepared rice (one of 4-cheese flavor, and one of Broccoli Cheddar), and the veggies were a Publix mixed steam-in-the-bag of Asparagus, Mushroom, Thyme & Onion. Really good combo, by the way! And a very reasonable price! Those Publix pre-mixed veggie combos are certainly worth checking out!

The chicken here features a simple seasoning mix of Italian dried Herbs and some Cajun seasoning for a bit of kick. Fried in olive oil and butter. The cream sauce was a creation mainly of leftover ingredients from other meals; some of the Havarti and Fontina cheeses from the grilled cheese, some of the Italian Paste, cream and milk from tomato soup, a bit of butter, and a touch of Arrowroot to thicken it a bit.

Definitely a nice combination of flavors going on, and certainly quick and easy to put together for a very satisfying meal. The whole thing barely took 30 minutes, start to finish.

A nice comfort food dish as well.

Enjoy!

Ingredients:
1.5 lbs boneless skinless Chicken Thighs, fat trimmed
~1 tsp dried Italian Herb mixture
~1/2 tsp Cajun Seasoning
Salt & Pepper to taste
1 TBS Butter
1 TBS Olive Oil

~1/3 C heavy Cream
~1/3 C 2% Milk
~2 oz Fontina Cheese, cut into chunks
~2 oz Havarti Cheese, cut into chunks
2 TBS Butter
1.5 TBS Italian Herb paste
1/2 TBS minced Garlic
~1/2 tsp Arrowroot (as needed)

Directions:
Melt the butter and olive oil together in a large skillet over medium high heat until foamy.

Trim the chicken thighs of any excess fat or gristle. Dust both sides with the Italian herbs and Cajun seasoning, and a sprinkle of salt and pepper. Add to the heated butter and oil and fry until golden brown on one side (about 5-7 minutes). Flip and continue frying on the other side.

Check the chicken portions for done-ness by cutting in with a knife, by feel, or by thermometer. Chicken thighs frequently have much thicker portions, and some pieces that are fairly thin. The thin ones will cook to the center much more quickly. Remove them to a plate in a warm oven when they are cooked throughout. They are done when the meat is pale with no red, and juice runs clear when cut. You may need to cook the thicker portions longer and flip them back over. Don't dry them out!

In a small sauce pan over medium heat, heat the butter, minced garlic, and cubed cheese until the cheese begins to melt. Add the Italian Herb Paste and stir it in. Continue to cook another minute, then add the cream and milk

Bring the mixture to a light simmer. Don't boil, or the cream and cheese can foam up and boil over. Continue cooking until all the cheese has melted and the sauce reduces slightly. When the chicken has finished cooking, take 2 Tablespoons of the pan drippings and whisk those into the sauce. Taste and adjust seasoning with more Italian Paste or salt and pepper, as desired

If the sauce is still too thin, add a bit of arrowroot and whisk it in, cooking for another minute or two, to thicken the sauce

Plate the chicken on top of the rice and pour a bit of the sauce over them both

!DEVOUR!