As you may know, sometimes out of accidents amazing things are born. I cite here vulcanized rubber, penicillin, Coca-Cola, teflon, and this chicken recipe. I tried to make a dish from Jacques Pepin's Fast Food My Way calling for a quick cooked chicken thigh in a very fast mushroom pan sauce, but I tried to cut too many corners and came up with something that, while looking unappetizing, tasted amazing. So I took it a step further and turned it into a cream sauce, preserving the cooking technique for the chicken and the sauce but adding a few steps and ingredients. I was amazed with the results, which were still easy and amazingly delicious. The mushroom cream sauce is on par with the best cream of mushroom soup I've ever eaten, just FYI.
You can make either the chicken, the sauce, or both, and any part of this will be great. I had never seen this technique for cooking chicken, which is strange on at least two levels, but it really works. I will definitely be using it in the future. And while I'm not sure how he even figured it out, I will say that Jacques is a miracle worker of quick-cooked food techniques.
