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Quick chicken and mushroom in a skillet
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| Artist: |
_ |
| Categories: |
Chicken, Entrees, Poultry, Skillet & Wok |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | 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 |
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Procedures:
| 1 | In plastic bag, shake chicken with 2 tb of the flour. | | 2 | 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. | | 3 | Remove from pan; set aside and keep warm. | | 4 | Drain off fat from skillet. | | 5 | 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. | | 6 | Whisk remaining flour into stock; pour into pan and cook, stirring to deglaze pan, for 1-2 minutes or until thickened. | | 7 | Reduce heat to medium-low; stir in sour cream. | | 8 | Return chicken to pan; cook, without boiling, for 5 minutes or until chicken is heated through. | | 9 | Makes 4-6 servings serve with egg noodles richly flecked with chopped parsley and lemon rind. |
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