This recipe you can make with chicken breast, but it’s one of the few that I actually prefer to use chicken thighs instead. So if you prefer the breast or any other part of the chicken, really, please feel free to use that instead. 

INGREDIENTS:

• 2-4 chicken thighs, boneless and skinless 
• 2 tbsp avocado or olive oil
• 1 small onion or ½ large onion, diced
• ½ - 1lb baby bella mushrooms, sliced thick 
• 1 small cloves of garlic, minced
• ¼ cup of Skinny Latina Mother of All Marinades
• 1 cup of chicken broth
• 1/2 tbsp cornstarch or arrowroot starch 
• salt and pepper to season 

DIRECTIONS: 

• Season the chicken on both sides with salt and pepper
• Mix the cornstarch (or arrowroot starch) with 2 tbsp of the chicken broth (cold or room temperature). Set aside for now.
• Heat a large skillet or pan over medium high for a few minutes then add 1-2 tbsp of avocado/olive oil. Add your chicken thighs and cook for about 5 minutes on each side until golden brown. Remove from heat and set aside on a plate. 
• On the same pan, lower heat to medium and add onions, season with salt and pepper, let sweat for a few minutes until translucent. Add your mushrooms and season with salt and pepper. Spread them out and allow them to cook, stirring infrequently, for about 5 minutes until softened.
• Add your garlic, cook for a minute and then add the Skinny Latina Mother of All Marinades. Let cook while stirring for 1 minute. 
• Stir in the chicken broth, cornstarch mix and juices that the chicken has released. Let simmer for 3-4 minutes.
• Bring the chicken back in the pan, reduce the heat to low and cook for another 4-5 minutes. 
• Serve over mashed potatoes (I served mine over malanga puree), quinoa, sauteed spinach, rice, or noodles. Buen Provecho!