Best Quick Chicken Mushroom In A Skillet

Ingredients

2 lb 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	Advertisements

Preparation
 
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=-] [email protected]

 

 
Servings:
6

 

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