Best: Quick Chicken & Mushroom In A Skillet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken thighs,
3 tbsp: All-purpose flour,
2 tbsp: Butter,
1 1/2 cup: Mushrooms, sliced
1: Carrot, chopped
1: Onion, chopped
1: Garlic clove, minced
2 tbsp: Fresh thyme, chopped, or 2 ts dried
1 tbsp: Lemon rind, grated
1/2 tsp: Salt,
1/2 tsp: Pepper,
1 cup: Chicken stock,
1/4 cup: Sour cream,
Directions:
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@msn.com
Source from luhu.jp
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@msn.com
Source from luhu.jp