Title: Best: quick chicken and mushroom in a skillet
 Categories: Main dish, Chicken, Canadian, Mushrooms
      Yield: 6 Servings
 
      2 lb Chicken thighs
      3 tb All-purpose flour
      2 tb Butter
  1 1/2 c  Mushrooms, sliced
      1    Carrot, chopped
      1    Onion, chopped
      1    Garlic clove, minced
      2 tb Fresh thyme, chopped, or
           -2 ts dried
      1 tb Lemon rind, grated
    1/2 ts Salt
    1/2 ts Pepper
      1 c  Chicken stock
    1/4 c  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.