Chicken With Mushroom Sauce

Chicken With Mushroom Sauce
Paul Sirisalee
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preparation
25
minutes
cooking
40
minutes
Serves 4

Ingredients

1/2
cup
flour
8
boneless, skinless chicken thighs (1 1/2 pounds)
kosher salt and black pepper
2
tablespoons
olive oil
8
ounces
cremini mushrooms, halved
1/2
cup
white wine
1/2
cup
chicken broth
1
pound
green beans, trimmed
chives, chopped, for serving

Directions

  1. Place the flour in a shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and coat with the flour (tapping off any excess). Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until browned, 4 to 5 minutes per side; transfer to a plate.
  2. Add the mushrooms to the skillet and cook, tossing, until browned, 4 to 6 minutes. Return the chicken to the skillet, add the wine and chicken broth, and simmer until cooked through, about 8 to 10 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil; add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Serve with the chicken and top with chives.

 

Dawn Perry
April 2012

Nutritional Information

  • Per Serving
  • Calories 419
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 112 mg
  • Sodium 559 mg
  • Protein 35 g
  • Carbohydrate 22 g
  • Sugar 3 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.

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