Best: quick chicken & mushroom in a skillet

6 Servings

Ingredients

Quantity Ingredient
2 pounds Chicken thighs
3 tablespoons All-purpose flour
2 tablespoons Butter
1½ cup Mushrooms, sliced
1 Carrot, chopped
1 Onion, chopped
1 Garlic clove, minced
2 tablespoons Fresh thyme, chopped, or 2 ts dried
1 tablespoon Lemon rind, grated
½ teaspoon Salt
½ teaspoon Pepper
1 cup Chicken stock
¼ cup Sour cream

Directions

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

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