Best: quick chicken and mushroom in a skillet
Quick Chicken Skillet Canadian Mushrooms
Last updated 6/12/2012 12:56:22 AM. Recipe ID 18543. Report a problem with this recipe.
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
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