Mushroom Chicken Mushroom Chicken

Author: Canadian Living

  • Portion size 4 servings


  • 1/4 cup all purpose flour
  • 1/4 teaspoon pepper
  • 8 boneless skinless chicken thighs or 4 breasts
  • 2 tablespoons vegetabIe oil
  • 1 onion
  • 4 cloves of garlic
  • 4 cups sliced mushrooms
  • 2 carrots
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 3/4 cups chicken stock
  • 1/2 teaspoon wine vinegar
  • 1/4 cup finely chopped sweet green pepper or 1 tbsp chopped fresh parsley


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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Mushroom Chicken