Title: Best: Quick Chicken and Mushroom in a Skillet
Categories: Entree Chicken Canadian Mushroom
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 From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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