Creamy Mushroom Chicken

4-6 Chicken thighs

1 8 oz pkg of mushrooms - thickly sliced

1 garlic clove - minced

1 cup wine

extra virgin olive oil

2 Tbl fresh parsley

1/2 tsp celery seed

2 Tbl dijon mustard

4 oz cream cheese

1 pint whipping cream

1 Tbl butter

Heat oven to 350'. Generously season chicken with salt and pepper. Heat about 1 Tbl olive oil in oven proof skillet. Brown chicken on both sides. Bake in oven until chicken is done throughout. Remove chicken from pan and set aside. Saute garlic and mushrooms. Add wine and deglaze pan. Cook until reduced in half. Add celery seed, dijon, cream, and cream cheese. Bring to boil, stirring constantly. Cook for 3 minutes more. Add parsley and chicken. Turn off heat, let sit for 5 minutes. Add butter, mix once it melts. Sauce will thicken as it cools. Serve over noodles. I used Spaetzle.