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Ingredientes
- 2 lb Chicken thighs
- 3 Tbsp. All-purpose flour
- 2 Tbsp. Butter
- 1 1/2 c. Mushrooms, sliced
- 1 x Carrot, minced
- 1 x Onion, minced
- 1 x Garlic clove, chopped
- 2 Tbsp. Fresh thyme, minced, or possibly 2 ts dry
- 1 Tbsp. Lemon rind, grated
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 c. Chicken stock
- 1/4 c. Lowfat sour cream
Direcciones
- In plastic bag, shake chicken with 2 tb of the flour. In nonstick skillet, heat butter over medium-high heat; cook chicken, turning once, for 15-20 min or possibly till well browned and juices run clear when chicken is pierced. Remove from pan; set aside and keep hot.
- Drain off fat from skillet. Add in mushrooms, carrot, onion, garlic, thyme, lemon rind, salt and pepper; cook over medium heat, stirring often, for about 10 min or possibly till mushrooms are browned.
- Whisk remaining flour into stock; pour into pan and cook, stirring to deglaze pan, for 1-2 min or possibly till thickened. Reduce heat to medium-low; stir in lowfat sour cream. Return chicken to pan; cook, without boiling, for 5 min or possibly till chicken is heated through.
- Makes 4-6 servings
- Serve with egg noodles richly flecked with minced parsley and lemon rind.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 216 | 64% |
| Total Fat 24.14g | 30% |
| Saturated Fat 8.82g | 35% |
| Trans Fat 0.26g | |
| Cholesterol 115mg | 38% |
| Sodium 390mg | 16% |
| Potassium 396mg | 11% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.8g | 1% |
| Protein 22.55g | 36% |
