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Pat chicken thighs dry and trim off excess fat. Season with salt and pepper.
Heat 1 tbsp olive oil in a skillet over medium high heat and sear chicken thighs until browned and fully cooked (about 10 minutes on each side). Transfer to a plate and set aside.
Trim and chop the mushrooms.
On the same skillet, add 1 tbsp olive oil and mushrooms and sauce until fragrant.
Stir in heavy cream and bring to a simmer. Season with salt and pepper. Reduce heat and allow to cook until sauce has thickened. Stir in parmesan cheese and stir for another minute.
Return chicken to the pan. Garnish with fresh parsley and parmesan cheese. Serve.
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