Title: Best Quick Chicken and Mushroom in a Skillet
Categories: Poultry etc, Main dish
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.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #343

From: "Paul A Meadows"

Date: Sat, 14 Dec 96 22:04:09 UT