Recipe - Best: Quick Chicken And Mushroom In A Skillet

2 pound Chicken thighs
3 tablespoon Allpurpose flour
2 tablespoon Butter
1 One half cup Mushrooms, cut or sliced up
1 Carrot, chopped
1 Onion, chopped
1 Garlic clove, minced
2 tablespoon Fresh thyme, chopped, or
2 teaspoon dried
1 tablespoon Lemon rind, grated
One half teaspoon Salt
One half teaspoon Pepper
1 cup Chicken stock
One fourth cup Sour cream

In plastic bag, shake chicken with 2 tablespoon of the flour. In nonstick skillet,
melt butter over mediumhigh heat; cook chicken, turning once, for 1520
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 12 minutes or until thickened. Reduce heat to mediumlow;
stir in sour cream. Return chicken to pan; cook, without boiling, for 5
minutes or until chicken is heated through.

Makes 46 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini