Suppers: [monday] - Chicken With Mushroom Sau Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken legs,
1/4 cup: All-purpose flour,
3/4 tsp: Dried thyme,
1/4 tsp: Pepper,
1 tbsp: Vegetable oil,
1: Onion, chopped
1 lbs: Fresh mushrooms, [6 cups] thickly sliced
1/2 cup: Apple juice,
1 tbsp: Balsamic or cider vinegar,
1/4 tsp: 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
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp