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Best: Quick Chicken & Mushroom In A Skilletmain dish 2 lb chicken thighs 3 tablespoon all-purpose flour 2 tablespoon butter 1 1/2 cup mushrooms, sliced 1 carrot, chopped 1 onion, chopped 1 garlic clove, minced 2 tablespoon fresh thyme, chopped, or 2 ts dried 1 tablespoon lemon rind, grated 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup chicken stock 1/4 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@msn.com
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