Chicken Fricassee Skillet Dinner
Ingredients:
* 3 Tbsp. all-purpose flour
* 1/2 tsp. Morton Lite Salt(r)
* 1/4 tsp. freshly ground pepper
* 1 to 1 1/2 lb. boneless and skinless chicken thighs, size
according to plan
* 1 tsp. olive oil
* 1 cup fat free reduced-sodium chicken broth
* 12 oz. small new potatoes, unpeeled, quartered (about 2 cups)
* 8 oz. sliced mixed wild or button mushrooms
* 3 garlic cloves, minced
* 1 Tbsp. chopped fresh thyme or 1 teaspoon dried
Preparation:
* Place flour, salt and pepper in resealable plastic bag; shake to
combine. Add chicken thighs; shake to coat lightly. Remove chicken,
reserving any remaining flour in bag.
* Heat oil in large deep skillet over medium-high heat until hot.
Add chicken; cook 8 minutes or until golden brown, turning once. Place
on plate.
* Whisk reserved flour mixture into drippings remaining in
skillet; cook 1 minute. Whisk in broth until smooth. Add potatoes,
mushrooms, garlic and thyme.
* Bring to a boil; boil 2 minutes. Place chicken on top of
vegetables.
* Reduce heat to medium-low; cover and simmer 15 to 25 minutes or
until chicken is no longer pink in center.
Makes: 4 servings
Serving size: 1/4th recipe
LA Exchange: 1 Protein, 1 Vegetable, 1 Starch
