Sautéed Chicken with Easy Mushroom Sauce

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Comments (2)

Course Main Dishes
Prep. Time 10 mins
Cooking Time 30 - 35 mins
Yields 4 servings

Top rated Our dietitians' favourite

Light, easy to make, and best of all, it's comfort food that's good for you. Serve with mashed potatoes and green salad and watch it become a family favourite.

Ingredients

2 1/4 lb (1 Kg) skinless chicken thighs or

drumsticks

1 tsp (5 mL) paprika

2 tsp (10 mL) vegetable oil

1 onion, thinly sliced

3 cups (750 mL) mushrooms, thickly sliced

1 tbsp (15 mL) all-purpose flour

1 cup (250 mL) Milk

Salt and pepper, to taste

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Preparation

Sprinkle chicken evenly with paprika. In large nonstick skillet, heat oil over medium-high heat; cook chicken until well browned all over, about 5 min on each side. Add onion and mushrooms; cook, stirring often, for 10 min or until onions are tender and mushroom liquid has evaporated.

Whisk flour into cold milk until well mixed; pour into pan and cook, stirring, until thickened slightly. Reduce heat to medium-low; cook for 15 min longer or until juices run clear when chicken is pierced. Season with salt and pepper.

Tips

For the Adventurous: Soak 1/2 cup (125 mL) dried shiitake, porcini or other wild mushrooms in hot water for about 20 min or until softened; drain and add along with regular mushrooms.

Healthy Eating Tip: Chicken is a source of iron and potassium. It also contains lots of protein and niacin, and it is a good source of zinc. Remove the skin then cut meat from any chicken part- breasts, thighs or legs. They are all very lean once the skin is removed.

13 people love this recipe.

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Comments

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Chef Tony
February 28th, 2013

Try using boneless, skinless. Easy to eat, less fat, and still soooooooo good! Serve with steamed baby book choi for an extra treat.
vanessa
November 30th, 2012

taste good but would have been nice how much salt to add so that theres taste.