Creamy Chicken with Mushrooms
Chicken cooked with mushrooms and cream is a kitchen classic, presented here in a lighter version. Serve with boiled potatoes or egg noodles.
Servings: 6
Ingredients:
| 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% |
-
3 lb (1.5 kg) chicken pieces, skinned
1/4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1/2 cup (125 mL) minced shallots or onion
4 cups (1 L) sliced cremini or button mushrooms
1 cup (250 mL) chicken stock
2 tbsp (25 mL) tarragon vinegar (or white wine vinegar with 2 tsp/10 mL dried tarragon)
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) light sour cream
1/4 cup (50 mL) 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
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