Italian Pan-Fried Chicken Thighs with Creamy Tomato Sauce

This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.
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Review 1:
“Loved it! Whole family wishes I had made more. Followed the recipe exactly and it was wonderful. I might increase the garlic a little next time just because our family likes things really garlicky. But I think it is fine as is too.”
Review 2:
“As is this is a really easy and tasty dish. I’m not sure the need for the tapioca flour. I think you could use all purpose flour for all of it. The family loved it. Can’t wait to make it again.”
Review 3:
“The family all thought it was very tasty. I made it as is. No need to alter the recipe. I ll make it again and keep it in my favourites list.”

Ingredients
1/4 cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/4 cup heavy cream
1/4 cup milk

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