Suppers: [monday] - chicken with mushroom sau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken legs | |
| ¼ | cup | All-purpose flour |
| ¾ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | pounds | Fresh mushrooms, [6 cups] thickly sliced |
| ½ | cup | Apple juice |
| 1 | tablespoon | Balsamic or cider vinegar |
| ¼ | teaspoon | Salt |
| Fresh parsley, chopped | ||
Directions
Serve with Spinach Salad, Mashed Sweet Potatoes, Applesauce Pull skin off lets; separate at joint. In plastic bag, combine flour, thyme and pepper. Add chicken pieces, in batches if necessary; shake to coat well.
In skillet over medium-high heat, heat oil; brown chicken legs on all sides for 10 minutes. Transfer to plate. Reduce heat to medium; cook onion, stirring, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 10 minutes or until tender. Stir in apple juice and balsamic vinegar, deglaze pan while bringing to boil.
Return chicken to pan; bring to boil. Reduce heat; cover and simmer for 15 minutes. Uncover and cook for about 5 minutes or until juices run clear when chicken is pierced. Stir in salt ans sprinkle with parsley.
Per serving: about 250 calories, 29 g protein, 9 g fat, 13 g carbohydrate good source iron.
Other recipes in group: Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen
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