Mushroom Chicken
This recipe makes 4 servings
Ingredients
- 1/4 cup all purpose flour
- 1/4 tsp pepper
- 8 boneless skinless chicken thighs, or 4 breasts
- 2 tbsp vegetabIe oil
- 1 chopped onion
- 4 minced cloves of garlic
- 4 cups sliced mushrooms
- 2 sliced carrots
- 1/2 tsp dried basil
- 1/4 tsp salt
- 3/4 cup chicken stock
- 1/2 tsp wine vinegar
- Garnish
- 1/4 cup finely chopped sweet green peppers, or 1 tbsp chopped fresh parsley
Preparation
In plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate; set aside.
Add onion and garlic to pan; cook over medium heat for 3 minutes. Add mushrooms, carrots, basil, and salt ; cook for 1 to 5 minutes or until vegetables are tender. Add reserved flour mixture.
Stir in stock and vinegar; bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced.
Serve sprinkled with pepper or parsley.
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