I’ve got to tell you that this is one of my favorite recipes with chicken – chicken thighs in mushroom sauce. When we’re super hungry with my husband and in the same time we want something elegant for dinner, I always prepare this fast and tasty recipe. It pairs very well with cold glass of Chardonnay or Pinot Grigio. Well, at least those are the wines I like :).
You Need:
| Ingredients: | Amount: |
|---|---|
| Boneless and Skinless Chicken Thighs. | 8. |
| Mushrooms. | 20 oz. (2 1/2 glasses). |
| Rice Vinegar. | 4 tbsp. |
| Chicken Broth. | 4 cups. |
| Butter. | 6 tbsp. |
| Freshly Squeezed Lemon Juice. | 1/2 a Lemon. |
| Flour. | 4 tbsp. |
| White Wine. | 2 tbsp. |
| Salt. | To taste. |
| Black Pepper. | To taste. |
| Parsley (for garnish). | 2 springs. |
Instructions:
Wash the chicken thighs and season with pinch of salt and black pepper. Put 6 tablespoons butter in non stick skillet and throw on medium heat. Keep in mind that the butter heats way faster than oil. Put as many chicken thighs as you can fit in the skillet with the butter. Fry until golden on both sides. It usually takes 3 to 5 min. depending on your stove. Once the meat is ready, remove from the pan and if there is no liquid left, add some more butter, and the mushrooms. Once the mushrooms are ready (it takes 3 to 5 min.), add 3-4 tablespoons of flour while, stirring constantly. Immediately after, add 2 tablespoons white wine. Let the alcohol cook for 3 min., while stirring occasionally. Once the alcohol reduces, add 4 cups of low sodium chicken broth, the juice of 1/2 a lemon and let the sauce reduce and thicken a bit for about 5 min. Once the sauce is ready, arrange the chicken thighs on a plate and pour the sauce over. Garnish with lemon and fresh chopped parsley (optional).
Enjoy!
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