Recipe: Quick Chicken and Mushrooms in a Skillet

Quick Chicken & Mushrooms In A Skillet

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

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. Serve with egg noodles richly flecked with chopped parsley and lemon rind.


Makes 4-6 servings


Source: Canadian Living magazine, Apr 95