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Tuesday, August 14, 2012

Chicken Thighs in Mushroom Sauce


6 Chicken Thighs
1 cup flour
1 can Cream of Mushroom Soup
1/2 can white wine
8 oz can mushrooms
1 onion thinly sliced
1 T. Paula Deen House Seasoning, divided
2 T. Canola oil


1) Sprinkle chicken thighs with 1/2 T. PDHS. Coat chicken in flour. Meanwhile heat Canola oil in a nonstick pan sprayed liberally with nonstick cooking spray.

2) Fry chicken thighs until well browned and remove. Keep warm in a warmed oven.

3) In same pan, fry onions until soft. Add soup, wine, mushrooms and mushrooms and still until well blended. Add remaining 1/2 T. of PDHS.

4) Return chicken thighs to pan and cook covered an additional 40 minutes or until chicken is 180 degrees. Serve with rice or noodles!

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