Chicken Bourguignon

Ingredients

  • 1 tablespoon(s) seasoning salt
  • ½ cup(s) vegetable oil
  • 8 ounce(s) baby bella mushrooms - sliced
  • 1 cup(s) flour for dredging and also to use for the thickened agent
  • 2 tablespoon(s) lemon thyme - chopped
  • 5 chicken tenders or 2 boneless skinless chicken breasts, cut into one inch pieces
  • 3 cup(s) chicken broth
  • + 7 more ingredients
    • 2 tablespoon(s) unsalted butter
    • 2 clove(s) garlic - finely minced
    • 2 carrots - peeled and cut into ¼ inch discs
    • salt and pepper to taste
    • 1 cup(s) snap peas - cut in half
    • 1 cup(s) pearl onions - skinned
    • 1 cup(s) orzo pasta - cooked according to package directions

Combine flour, 2 tablespoons of lemon thyme and the seasoning salt. Coat the chicken pieces with the mixture, shaking off any excess. In a dutch oven or skillet, heat 1/2 cup of oil. Add the chicken to the skillet in a single layer. Cook until browned on all sides, then remove to a plate. To ...

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