Saucy Mushroom Chicken

Author: Canadian Living

For a change from the usual potatoes or rice, serve with pearl couscous, which is larger and rounder than regular couscous. Pearl couscous is available in specialty, Jewish, Middle Eastern and some health food stores.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 8 chicken thighs skinned
  • 3 cups sliced white or brown cremini mushrooms about 8 oz/250 g
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • 2 green onions sliced

Method

In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.

Drain fat from pan; saut?ushrooms, onion, garlic, thyme, salt and pepper until mushrooms are golden and no liquid remains, about 8 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Pour in milk and bring to boil, stirring and scraping up brown bits.

Return chicken and any juices to pan. Add mustard; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Sprinkle with green onions.

Nutritional facts <b>Per serving:</b> about

  • Sodium 481 mg
  • Protein 29 g
  • Calories 267.0
  • Total fat 12 g
  • Cholesterol 111 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Saucy Mushroom Chicken

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