| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Canadian | Poultry etc, Main dish | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 22:04:09 UT
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