SAUCY CHICKEN THIGHS WITH MUSHROOMS AND PEA PODS
Grab a foolproof stroganoff dinner mix, and create a delicious meal complete with veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 8 to 10 minutes, turning once, until golden brown. Remove chicken from skillet; set aside. Drain all but 1 tablespoon drippings from skillet. Add mushrooms to drippings; cook and stir about 5 minutes or until softened.
- Stir in milk and contents of sauce mix pouch (from Hamburger Helper box). Arrange chicken thighs in single layer over mushrooms. Reduce heat; cover and simmer about 10 minutes, stirring occasionally.
- Stir in sugar snap peas. Cook uncovered 3 to 4 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and peas are crisp-tender.
- Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Hamburger Helper box). Gently boil uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender; drain.
- To serve, place pasta on large platter with sides. Top with chicken thighs and sauce.
Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 8 g, TransFat 1 g
CREAMY LEMON CHICKEN THIGHS
Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.
Provided by Destiny Elizabeth Glynn
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
- Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
- Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
- Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.2 g, Cholesterol 79.8 mg, Fat 16.6 g, Fiber 0.4 g, Protein 16.9 g, SaturatedFat 6.6 g, Sodium 557.1 mg, Sugar 0.2 g
CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS
A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
- Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
- Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g
CHICKEN WITH SUGAR PEA PODS
This is another of Diana Liu's recipes from my 1965 cookbook that I got from my Dad. He was taking classes at the time to master the art of cooking gourmet Chinese food.
Provided by CJAY8248
Categories Chicken
Time 1h17m
Yield 1 recipe, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken slices in egg white, cornstarch, sherry and 1 teaspoons salt for 1 hour in refrigerator. Heat 2 Tblsp. oil in a pan until hot. Stir-fry pea pods and 1 teaspoons salt for 2 minutes; remove from pan; set aside. Heat 4 Tblsp. oil until hot. Stir-fry chicken slices 3 minutes or until chicken turns white. Add cooked pea pods, msg and water. Cook 2 more minutes. Serve hot. Nice with steamed rice.
Nutrition Facts : Calories 267.6, Fat 21.1, SaturatedFat 2.8, Cholesterol 34.2, Sodium 1216.1, Carbohydrate 1.2, Sugar 0.2, Protein 14.5
CREAMY CHICKEN THIGHS & NOODLES
I love recipes that you can just throw into the slow cooker and let it do all the work. This easy chicken dinner is one of my favorites. -Christina Petri, Alexandria, Minnesota
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.
Nutrition Facts :
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