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Nutrition Facts
Serving Size 1 (332g) Recipe makes 4 servings
Calories 317
Calories from Fat 114		(35%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.2g
Cholesterol 150mg		50%
Sodium 514mg		21%
Potassium 734mg		20%
Total Carbohydrate 12.0g		3%
	Dietary Fiber 1.5g	6%
	Sugars 2.4g
Protein 38.2g		76%
detailed view... how is this calculated?

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Chicken With Mushrooms

Recipe #268111 | 37 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Boomette
Nov 27, 2007

This is a simple recipe I found in the Coup de Pouce. I'm doing it and it smells so good. I'm sure it's yummy.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon vegetable oil
1 1/2 lbs boneless skinless chicken thighs
3 cups white button mushrooms or brown button mushrooms, sliced
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
1 cup milk
1 tablespoon Dijon mustard
2 green onions, sliced

Directions

1
In a big skillet, heat oil at medium-high heat. Add chicken thighs and brown on each side. Set aside in a plate.
2
Remove the fat from the skillet. Add mushrooms, onion, garlic, thyme, salt and pepper. Cook and stir for about 8 minutes or until the liquid of mushrooms has evaporate. Sprinkle with flour and cook, while stirring, for about 1 minute. Add milk and bring to boil while scraping the bottom of the skillet to remove the particles.
3
Put the chicken thighs back in the skillet and their juices. Add dijon mustard. Reduce the heat, cover and let simmer for about 10 minutes or until the chicken is not pink inside. When ready to serve, sprinkle with green onions.

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Featured Reviews for This Recipe

From: Sitka Sound

On Apr 23, 2008

This recipe did not work for me at all, and I followed it precisely as written. My apologies for giving such a negative review, but what else can I do when I threw out the food without serving it? I was really nervous about the two tablespoons of flour, and as it turned out, with good reason. The sauce was so gummy and gluey it was inedible. Again, sorry for the negativity, but this didn't work for me at all. If I were to try it again (doubtful) I would definitely scale back the flour. Two TBS is way to much for one cup of milk!

0 people found this review helpful

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From: Alskann

On Apr 20, 2008

This was flavorful and easy to make. Followed recipe exact, except I used breasts in place of thighs because that is what I had on hand. Thanks for posting.

0 people found this review helpful

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From: Lori Mama

On Mar 18, 2008

Tasty dish. I subbed thighs with breasts and the cooking time was perfect. Moist and jucy result.

2 people found this review helpful

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From: getoutofmygalley

On Dec 3, 2007

Simply delicious. My husband is chinese and he couldn't stop raving about this dish! I served it with buttered parsley noodles and some sugared asparagus. The flavours melded well together. Thanks so much I'll make this again and again!!!

2 people found this review helpful

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Read all 9 reviews