2 lb chicken thighs
3 tbsp all-purpose flour
2 tbsp butter
1 1/2 cup mushrooms, sliced
1 carrot, chopped
1 onion, chopped
1 garlic clove, minced
2 tbsp fresh thyme, chopped, or 2 ts dried
1 tbsp lemon rind, grated
1/2 tsp salt
1/2 tsp pepper
1 cup chicken stock
1/4 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
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Best: Quick Chicken & Mushroom In A Skillet Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Quick; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. Having said that, these, ancient records were just primitive pictorial recipes for preparing meals.
During Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. Additionally, he informs us how the chefs of Roman times used many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in manuscripts on cookery, the majority of which are now in private cookery archives. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Best_ Quick Chicken & Mushroom In A Skillet recipe.
