Best: quick chicken and mushroom in a skillet
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken thighs |
| 3 | tablespoons | All-purpose flour |
| 2 | tablespoons | Butter |
| 1½ | cup | Mushrooms, sliced |
| 1 | Carrot, chopped | |
| 1 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Fresh thyme, chopped, or 2 ts dried |
| 1 | tablespoon | Lemon rind, grated |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Chicken stock |
| ¼ | cup | Sour cream |
In plastic bag, shake chicken with 2 tb of the flour. In nonstick skillet, melt butter over medium-high heat; cook chicken, turning once, for 15-20 minutes or until well browned and juices run clear when chicken is pierced.
Remove from pan; set aside and keep warm.
Drain off fat from skillet. Add mushrooms, carrot, onion, garlic, thyme, lemon rind, salt and pepper; cook over medium heat, stirring often, for about 10 minutes or until mushrooms are browned.
Whisk remaining flour into stock; pour into pan and cook, stirring to deglaze pan, for 1-2 minutes or until thickened. Reduce heat to medium-low; stir in sour cream. Return chicken to pan; cook, without boiling, for 5 minutes or until chicken is heated through.
Makes 4-6 servings
Serve with egg noodles richly flecked with chopped parsley and lemon rind.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini