Creamy Chicken with Mushrooms
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 269 |
| pro | 33 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 105 mg |
| sodium | 459 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 7 |
| vit C | 10 |
| folate | 11 |
Chicken cooked with mushrooms and cream is a kitchen classic, presented here in a lighter version. Serve with boiled potatoes or egg noodles.
Ingredients
- 3 lb chicken pieces, skinned
- 1/4 cup all-purpose flour
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1/2 cup minced shallots or onions
- 4 cups cremini mushrooms or button mushrooms
- 1 cup chicken stock
- 2 tbsp tarragon vinegar or white vinegar, (add 2 tsp/10 mL dried tarragon to white vinegar)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup light sour cream
- 1/4 cup chopped fresh parsley
Preparation
In plastic bag, toss chicken with flour to coat. Reserve any remaining flour.
In large nonstick skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Add butter to pan; reduce heat to medium. Add shallots; cook for 1 minute. Add mushrooms; cook, stirring, until lightly browned, about 4 minutes. Stir in reserved flour; cook, stirring, for 1 minute.
Add stock, vinegar, salt and pepper; bring to boil. Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.
Increase heat to medium. Stir in sour cream; heat through. Sprinkle with parsley.
Source : Canadian Living Magazine: November 2003
- Keywords : Dinner; Main Course; Chicken; Mushrooms; Skillet; Sour Cream; Shallots;
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