| 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
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